Research Explorer

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Project

Development of a new fermented food product from the underutilized Zamnè: nutritional and health properties

Outputs and Outcomes

Publications

Nutritional quality of the traditionally cooked Zamnè, a wild legume and a delicacy in Burkina Faso : assessment of the process effectiveness and the properties of cooking alkalis

Moustapha DraboHabtu Shumoy AbrahaBruno De MeulenaerAly SavadogoKatleen Raes

A1 Journal Article in FOOD & FUNCTION