Typology of Cte dIvoire dishes integrating Nr pulp (Parkia biglobosa L.) into the preparation process
Gbè, Aya Jacqueline KONAN, Kouadio, Benal KOUASSI, Kouakou, Nestor KOUASSI, Yao, Denis N’DRI, N’Guessan, Georges AMANI
Published in African Journal of Food Science (31.10.2022)
Published in African Journal of Food Science (31.10.2022)
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Journal Article
Effect of warehouse storage on the alteration, cooking and organoleptic characteristics of Kponan yam (Dioscorea cayenensis-rotundata) of Côte d'Ivoire
Kouadio, Yapo Hypolithe, Kouassi, Kouakou Nestor, Kouassi, Kouadio Benal, Konan, Gbè Aya Jacqueline, Kouakou, Kouame Aristide, Dappah, Kouassi Dogni, N'dri, Yao Denis, Amani, N'Guessan Georges
Published in Heliyon (15.11.2024)
Published in Heliyon (15.11.2024)
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Journal Article
Physico-chemical and sensory characterisation of three traditional functional dishes made from maize flour and wild tomi (Tamarindus indica), baobab (Adansonia digitata) and nr (Parkia biglobosa) fruit pulp consumed in Cte dIvoire
Kouame, Aristide Kouakou, Kouakou, Nestor Kouassi, Kouadio, Benal Kouassi, Gbè, Aya Jacqueline Konan, Yapo, Hypolithe Kouadio, Yao, Denis N’dri, N’guessan, Georges Amani
Published in African journal of agricultural research (31.08.2024)
Published in African journal of agricultural research (31.08.2024)
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Journal Article