Open AccessUtilisation du moringa, de la spiruline, de la patate douce à chair orange et d’un complexe minéral et vitaminique dans la fabrication de biscuits de sorgho enrichis destinés aux jeunes enfants
Author(s) -
Laurencia Toulsoumdé Songré-Ouattara,
Kourfom Gorga,
Fabrice Bationo,
Aly Savadogo,
Bréhima Diawara
Publication year - 2017
Publication title -
international journal of biological and chemical sciences
Language(s) - French
Resource type - Journals
eISSN - 1997-342X
pISSN - 1991-8631
DOI - 10.4314/ijbcs.v10i4.17
Subject(s) - moringa , chemistry , food science
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