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. |
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| 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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