Open AccessConsumption Frequency and Proximate Composition of Some Carbohydrate Foods Most Consumed in Abidjan (Côte d’Ivoire)
Author(s) -
Ahou Léticia Loukou,
Jean-Brice Gbakayoro,
Koutoua Yves Blanchard Anvoh,
Ahou Paule Noerine Kouame,
Kouakou Brou
Publication year - 2020
Publication title -
journal of food science and nutrition research
Language(s) - English
Resource type - Journals
ISSN - 2642-1100
DOI - 10.26502/jfsnr.2642-11000053
Subject(s) - cote d ivoire , consumption (sociology) , proximate , food science , carbohydrate , composition (language) , geography , chemistry , humanities , biochemistry , art , literature , aesthetics