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Article Title
Optimizing the Nutritional, Phytochemical, and Techno-functional Profiles of Pigeon Pea Seed (Cajanus cajan L.) Flour through Spontaneous Fermentation
Authored by
Naka Toure
Laboratory of Biotechnology and Valorization of Agroresources and Naural Substances, UFR Biological Science, Peleforo GON COULIBALY University, Korhogo, Côte d’Ivoire.
Mouhamadou Kebe
Laboratory of DUSA, Bordeaux University, Agen, France.
Sylvie Assoi
Laboratory of Biotechnology and Valorization of Agroresources and Naural Substances, UFR Biological Science, Peleforo GON COULIBALY University, Korhogo, Côte d’Ivoire.
Abdoulaye Toure
Laboratory of Biotechnology and Valorization of Agroresources and Naural Substances, UFR Biological Science, Peleforo GON COULIBALY University, Korhogo, Côte d’Ivoire.