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Article Title
Biochemical and Phytochemical Characteristics of Instant Foutou Flours Based on Plantain (FHIA 21) and Cassava (Bonoua 2) Grown in Côte d’Ivoire
Authored by
Brou Koffi Siméon
Laboratory of Food Biochemistry and Tropical Product Technology, Food Science and Technology Training and Researche Unit, Nangui ABROGOUA University, Abidjan, Côte d’Ivoire.
Kane Fako
Laboratory of Biocatalysis and Bioprocesses, Unit Food Science and Technology Training and Researche, Nangui ABROGOUA University, Abidjan, Côte d’Ivoire.
Disseka William Kwithony
Laboratory of Biocatalysis and Bioprocesses, Unit Food Science and Technology Training and Researche, Nangui ABROGOUA University, Abidjan, Côte d’Ivoire.
Tano Kablan
Laboratory of Food Biochemistry and Tropical Product Technology, Food Science and Technology Training and Researche Unit, Nangui ABROGOUA University, Abidjan, Côte d’Ivoire.