Optimization of the sensorial quality of Saka Saka, a dish made from cassava leaves

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Bertin MIKOLO
Laboratory for the Valorization of Agroresources, National Polytechnic, School BP 69, Brazzaville, Republic of Congo.
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Fanny GANONGO-PO
Laboratory for the Valorization of Agroresources, National Polytechnic, School BP 69, Brazzaville, Republic of Congo.
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Michel ELENGA
Human Nutrition and Food Laboratory, Faculty of Sciences and Techniques, Marien NGOUABI University, Brazzaville, Congo.
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Kedar TSOUMOU
Human Nutrition and Food Laboratory, Faculty of Sciences and Techniques, Marien NGOUABI University, Brazzaville, Congo.
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Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

Authors

Bertin MIKOLO
Laboratory for the Valorization of Agroresources, National Polytechnic, School BP 69, Brazzaville, Republic of Congo.

Fanny GANONGO-PO
Laboratory for the Valorization of Agroresources, National Polytechnic, School BP 69, Brazzaville, Republic of Congo.

Michel ELENGA
Human Nutrition and Food Laboratory, Faculty of Sciences and Techniques, Marien NGOUABI University, Brazzaville, Congo.

Kedar TSOUMOU
Human Nutrition and Food Laboratory, Faculty of Sciences and Techniques, Marien NGOUABI University, Brazzaville, Congo.

Corresponding Author Email: [email protected]

This article is published under the terms of the Creative Commons Attribution License 4.0

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