Indigenous Perception and Characterization of Yanyanku and Ikpiru: Two Functional Additives for the Fermentation of African Locust Bean

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dc.contributor.authorAGBOBATINKPO, B. Pélagie
dc.contributor.authorAkissoé, Noël
dc.contributor.authorHOUNHOUIGAN, D. Joseph
dc.contributor.authorAZOKPOTA, PAULIN
dc.date.accessioned2026-06-02T16:06:57Z
dc.date.available2026-06-02T16:06:57Z
dc.date.issued2011
dc.identifier.otherBECDB-5031
dc.identifier.urihttps://dspace.uac.bj/handle/123456789/4706
dc.language.isofr
dc.relation.ispartofEcologie of Food and Nutrition
dc.subjectyanyanku
dc.subjectikpiru
dc.subjectadditives
dc.subjectsonru
dc.subjectiru
dc.subjectparkia biglobosa
dc.titleIndigenous Perception and Characterization of Yanyanku and Ikpiru: Two Functional Additives for the Fermentation of African Locust Bean
dc.typeArticle

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