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Article Title
Exploring the Ethnobotanical Properties of Bombax buonopozense and Evaluating Sauces Made with its Calyces in the District of Bas-Sassandra, Côte d’Ivoire, through Sensory Evaluation
Authored by
Comoé Amadou Fatou
Laboratory of Biocatalysis and Bioprocessing, Department of Food Science and Technology, Université Nangui Abrogoua, P.O. Box 801, Abidjan 02, Côte d’Ivoire.
Digbeu Dogoré Yolande
Laboratory of Nutrition and Food Safety, Department of Food Science and Technology, P.O. Box 801, Abidjan 02, Côte d’Ivoire.
Kouadio Benal Kouassi
Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Université Nangui Abrogoua, P.O. Box 801, Abidjan 02, Côte d’Ivoire and Centre Suisse de Recherches Scientifiques en Côte d’Ivoire, Sustainable Agriculture and Nutrition Research Axis; 01 P.O. Box 1303 Abidjan 01, Côte d’Ivoire.
Tano Olivia Taki
Laboratory of Nutrition and Food Safety, Department of Food Science and Technology, P.O. Box 801, Abidjan 02, Côte d’Ivoire.
Dué Ahipo Edmond
Laboratory of Biocatalysis and Bioprocessing, Department of Food Science and Technology, Université Nangui Abrogoua, P.O. Box 801, Abidjan 02, Côte d’Ivoire.