African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Typology of Côte d'Ivoire dishes integrating Néré pulp (Parkia biglobosa L.) into the preparation process

Gbè Aya Jacqueline KONAN
  • Gbè Aya Jacqueline KONAN
  • Laboratory of Food Biochemistry and Technology of Tropical Products, Food Sciences and Technologies Department,Université NANGUI ABROGOUA, Abidjan, Côte d’Ivoire, BP 801, Abidjan 02, Côte d'Ivoire.
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Kouadio Benal KOUASSI
  • Kouadio Benal KOUASSI
  • Laboratory of Food Biochemistry and Technology of Tropical Products, Food Sciences and Technologies Department,Université NANGUI ABROGOUA, Abidjan, Côte d’Ivoire, BP 801, Abidjan 02, Côte d'Ivoire.
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Kouakou Nestor KOUASSI
  • Kouakou Nestor KOUASSI
  • Food Security and Nutrition Research Group, Centre Suisse de Recherches Scientifiques en Côte d’Ivoire 01 BP 1303 Abidjan 03, Côte d'Ivoire.
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Yao Denis N’DRI
  • Yao Denis N’DRI
  • Food Security and Nutrition Research Group, Centre Suisse de Recherches Scientifiques en Côte d’Ivoire 01 BP 1303 Abidjan 03, Côte d'Ivoire.
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N’Guessan Georges AMANI
  • N’Guessan Georges AMANI
  • N’Guessan Georges AMANI
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  •  Received: 26 April 2022
  •  Accepted: 26 September 2022
  •  Published: 31 October 2022

How to cite this article

APA /
Konan, G.A.Y., Kouassi, K.B., Kouassi, K.N.,, N’dri, Y.D., & Amani, N.G. (2022). Typology of Côte d'Ivoire dishes integrating Néré pulp (Parkia biglobosa L.) into the preparation process. African Journal of Food Science, 16(10), 241-251.
Chicago /
Gbè Aya Jacqueline KONAN, Kouadio Benal KOUASSI, Kouakou Nestor KOUASSI, Yao Denis N’DRI and N’Guessan Georges AMANI. "Typology of Côte d'Ivoire dishes integrating Néré pulp (Parkia biglobosa L.) into the preparation process." African Journal of Food Science 16, no. 10 (2022): 241-251.
MLA /
Gbegrave; Aya Jacqueline KONAN, et al. "Typology of Côte d'Ivoire dishes integrating Néré pulp (Parkia biglobosa L.) into the preparation process." African Journal of Food Science 16.10 (2022): 241-251.
DOI /
https://doi.org/10.5897/AJFS2022.2220
URL /
https://academicjournals.org/journal/AJFS/article-abstract/731624069781

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

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