Consumption of cowpea based dishes in Benin: Main motives and barriers, and spatial and temporal changes

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dc.contributor.authorAkissoe, L.
dc.contributor.authorIcard-Vernière, Christèle
dc.contributor.authorMadodé, Y.E.
dc.contributor.authorHemery, M.Y.
dc.contributor.authorKPOSSILANDE, Claudia, E.
dc.contributor.authorMouquet-Rivier, C.
dc.contributor.authorHounhouigan, D.J.
dc.date.accessioned2026-06-02T16:06:57Z
dc.date.available2026-06-02T16:06:57Z
dc.date.issued2022
dc.identifier.otherBECDB-16710
dc.identifier.urihttps://dspace.uac.bj/handle/123456789/14005
dc.language.isofr
dc.relation.ispartofLegume Science
dc.titleConsumption of cowpea based dishes in Benin: Main motives and barriers, and spatial and temporal changes
dc.typeArticle

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