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

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Title: FUNCTIONAL PROPERTIES OF FERMENTED AND UNFERMENTED COCOA PLACENTA POWDERS (THEOBROMA CACAO L.) FOR THE PRODUCTION OF BISCUITS.
Authors: GOUDE, Kouadio Alfred1, ADINGRA, Kouassi Martial-Didier2 maxadingra@gmail.com, KOUAME, Koffi Honoré3, SORO, Soguimondenin1, KOUADIO, Eugène Jean Parfait1
Source: Food & Environment Safety. 2023, Vol. 22 Issue 2, p109-121. 13p.
Database: Academic Search Ultimate
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  Data: FUNCTIONAL PROPERTIES OF FERMENTED AND UNFERMENTED COCOA PLACENTA POWDERS (THEOBROMA CACAO L.) FOR THE PRODUCTION OF BISCUITS.
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  Data: <searchLink fieldCode="JN" term="%22Food+%26+Environment+Safety%22">Food & Environment Safety</searchLink>. 2023, Vol. 22 Issue 2, p109-121. 13p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=169988446
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        Value: 10.4316/fens.2023.011
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        Text: English
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      – TitleFull: FUNCTIONAL PROPERTIES OF FERMENTED AND UNFERMENTED COCOA PLACENTA POWDERS (THEOBROMA CACAO L.) FOR THE PRODUCTION OF BISCUITS.
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              Text: 2023
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              Y: 2023
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