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Article Title
Nutritional and Anti-Nutritional Attributes of Flour Made from Three Varieties of Sweet Potatoes (Ipomoea Batatas (L.) Lam) Grown in Korhogo, Northern Côte d’Ivoire
Authored by
Oulai Sylvie Florence
Laboratory of Biotechnology and Agro-Food Valorization (Labo BiVA), Faculty of Biological Sciences, Peleforo GON COULIBALY University of Korhogo, P.O. Box 1328, Korhogo, Côte d’Ivoire.
Kouassi Kouame Appolinaire
Laboratory of Biotechnology and Agro-Food Valorization (Labo BiVA), Faculty of Biological Sciences, Peleforo GON COULIBALY University of Korhogo, P.O. Box 1328, Korhogo, Côte d’Ivoire.
Zan Bi Thomas
Laboratory of Biotechnology and Agro-Food Valorization (Labo BiVA), Faculty of Biological Sciences, Peleforo GON COULIBALY University of Korhogo, P.O. Box 1328, Korhogo, Côte d’Ivoire.
Fagbohoun Jean-Bedel
Laboratory of Biotechnology and Agro-Food Valorization (Labo BiVA), Faculty of Biological Sciences, Peleforo GON COULIBALY University of Korhogo, P.O. Box 1328, Korhogo, Côte d’Ivoire.