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Camara Fatoumata
Camara Fatoumata
Food science
cote d ivoire
Parkia biglobosa
Biology
Dioscorea
5
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5
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Process and Microbiological Quality of Soumbara (A Local Seasoning) Used in Côte d’Ivoire
2020
Kouame Kohi Alfred
Bouatenin Koffi Maïzan Jean-Paul
Coulibaly Wahauwouele Hermann
Camara Fatoumata
Dje Koffi Marcellin
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Evaluation of technological treatments impact on nutritional value and anti-nutritional factors of cashew kernel-based flour (Anacardium occidentale) grown in Côte d'Ivoire
2018
International Journal of Food Sciences and Nutrition
Adouko Amon Anne Olga
Traoré Souleymane
Camara Fatoumata
Grodji Albarin Gbogouri
Brou Kouakou
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Evaluation of Nutritive Value of Yam Based Weaning Food Fortified With Soy and Vegetables Minerals Sources
2017
American Journal of Food and Nutrition
Soro Soronikpoho
Eric Fattoh Elleingand
Camara Fatoumata
Koffi Kouadio Ernest
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Valorization of Orange Zest by Lactic Fermentation to Increase the Nutritional Value of Millet Products in Côte d'Ivoire
2017
Artificial Intelligence Review
Camara Fatoumata
Bouatenin Koffi Maïzan Jean-Paul
Tra Charles
Kouamé Alfred
Djè Marcellin
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Caractéristiques biochimiques et microbiologiques de moutardes africaines produites à base de graines fermentées de Parkia biglobosa et de Glycine max , vendues en Côte d’Ivoire
2016
International Journal of Biological and Chemical Sciences
Camara Fatoumata
Soro Soronikpoho
Traoré Souleymane
Brou Kouakou
Djè Marcellin
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Citations (2)
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