"
Chemical Composition and Nutritional Value of Three Varieties of Cassava Produced in Guinea, Processed into Gari and Enriched with Protein and Lipids from Sesame"
written by Salimatou Diallo, Néné Adama Sow, Gblossi Bernadette Goualie, Mamadou Lamarana Souare, Aminatou Toure, Ahmadou Sadio Diallo, Ramatoulaye Binta Diallo, Mamadou Kabirou Bah,
published by
Food and Nutrition Sciences,
Vol.16 No.6, 2025
has been cited by the following article(s):