Physicochemical and Sensory Assay of a Chill Puree Produced from Capsicum spp. Collected in Korhogo, Côte d’Ivoire
Nyamien Yves Bleouh, Guédé Séri Serge, Anon Attoh Hyacinthe, Bationo Aude Cyrielle, Soro Yadé Réné & Biego Godi Henri · Current Journal of Applied Science and Technology · 2025
Aims: The objective of this study is to characterize the species of chili peppers produced and consumed in the city of Korhogo and to evaluate the sensory characteristics of the puree produced from them. Study Design: Two varieties of fresh Capsicum matured were collected from ma...
Open access
Research Article
10.9734/cjast/2025/v44i104623