Evaluation of Some Biochemical Parameters of Taro Corms (Colocasia esculenta) of the "Fouê" and "Yatan" Cultivars and Organoleptic Characterization of Traditional Pastry Dishes Made with Composite Flour of Wheat (Triticum aestivum) Type 45 and Taro C
Authors
Sana Etienne Silue
Bosson Jean-Aimé Assanvo
Fanta Doumbia
Publication Details
Journal
SPIRE - Sciences Po Institutional REpository
Published
2026-01-19
Primary Topic
Cassava research and cyanide
Type
article
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article
Evaluation of Some Biochemical Parameters of Taro Corms (Colocasia esculenta) of the "Fouê" and "Yatan" Cultivars and Organoleptic Characterization of Traditional Pastry Dishes Made with Composite Flour of Wheat (Triticum aestivum) Type 45 and Taro C
Sana Etienne Silue, Bosson Jean-Aimé Assanvo, Fanta Doumbia
Journal
SPIRE - Sciences Po Institutional REpository
Topics
Cassava research and cyanide
article
Evaluation of Some Biochemical Parameters of Taro Corms (Colocasia esculenta) of the "Fouê" and "Yatan" Cultivars and Organoleptic Characterization of Traditional Pastry Dishes Made with Composite Flour of Wheat (Triticum aestivum) Type 45 and Taro C
Sana Etienne Silue, Bosson Jean-Aimé Assanvo, Fanta Doumbia
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Evaluation of Some Biochemical Parameters of Taro Corms (Colocasia esculenta) of the "Fouê" and "Yatan" Cultivars and Organoleptic Characterization of Traditional Pastry Dishes Made with Composite Flour of Wheat (Triticum aestivum) Type 45 and Taro C — Sana Etienne Silue, Bosson Jean-Aimé Assanvo, et al. · SPIRE - Sciences Po Institutional REpository (2026) | TGRS Research Map | TGRS