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    FUNCTIONAL PROPERTIES OF FERMENTED AND UNFERMENTED COCOA PLACENTA POWDERS (THEOBROMA CACAO L.) FOR THE PRODUCTION OF BISCUITS

    FUNCTIONAL PROPERTIES OF FERMENTED AND UNFERMENTED COCOA PLACENTA POWDERS (THEOBROMA CACAO L.) FOR THE PRODUCTION OF BISCUITS by Kouadio Alfred GOUDE, Kouassi Martial-Didier ADINGRA, Koffi Honoré KOUAME, Soguimondenin SORO, Eugène Jean Parfait KOUADIO

    Published 2023-06-01
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