Study of physicochemical, functional, particle size and fermentation properties of flours composed of wheat and young shoots of palmyra palm in the perspective of the preparation of compound bread

Niamke, Michel Arthur; TOURÉ, Abdoulaye; Soro, Soronikpoho; Atchowo, Jaures Elidje; Djaman, Joseph Allico

doi:10.5281/zenodo.5060375

2021

DOI: 10.5281/zenodo.5060375

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Study of physicochemical, functional, particle size and fermentation properties of flours composed of wheat and young shoots of palmyra palm in the perspective of the preparation of compound bread

Michel Arthur Niamke

Abdoulaye TOURÉ

Soronikpoho Soro

et al.

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Study of physicochemical, functional, particle size and fermentation properties of flours composed of wheat and young shoots of palmyra palm in the perspective of the preparation of compound bread

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