Open AccessLe kawal, un condiment a base de feuilles fermentees de senna obtusifolia: technologies et valeurs nutritionnelles
Author(s) -
Abakar Idriss Lawane,
F Guira,
F Tapsoba,
C Zongo,
O Abdoullahi Hissein,
A Tidjani,
Aly Savadogo
Publication year - 2019
Publication title -
african journal of food, agriculture, nutrition and development
Language(s) - French
Resource type - Journals
SCImago Journal Rank - 0.22
H-Index - 11
eISSN - 1684-5374
pISSN - 1684-5358
DOI - 10.18697/ajfand.85.17435
Subject(s) - senna , traditional medicine , botany , biology , medicine