Discussion: Scholarly discussion on any scientific article is very important for the advancement of science. We strongly suggest all readers and authors to participate in such activities. Comment posting facility is available at the end of this page. Comment should meet the minimum standard of scientific discussion. Personal communication, personal attack, abusive language, etc are not allowed and comments will be moderated.
Article Title
Effect of Cooking Time on Some Anti-Nutritional Compounds and Some Organic Acids of Bulbils Flour from Yam (Dioscorea bulbifera)
Authored by
Achy Yapi Jacques
Laboratory of Biochemistry, Biotechnology and Food Science, Department of Biology and Geology, University Alassane Ouattara, BP V 18 Bouaké 01, Côte d’Ivoire.
Fofana Ibrahim
Laboratory of Biochemistry, Biotechnology and Food Science, Department of Biology and Geology, University Alassane Ouattara, BP V 18 Bouaké 01, Côte d’Ivoire.
Doh Amenan Aline
Laboratory of Biochemistry, Biotechnology and Food Science, Department of Biology and Geology, University Alassane Ouattara, BP V 18 Bouaké 01, Côte d’Ivoire.
Kouame Patrice Lucien
Laboratory of Biocatalysis and Bioprocessing, Department of Food Science and Technology, University Nangui Abrogoua, 02 BP 801 Abidjan 02, Côte d’Ivoire.