Evaluation of the Microbiological and Physico-Chemical Quality of Soybean Flour (Glycine max L. Merrill) as a Food Supplement for Infants Sold in Daloa
Kouassi Kra Athanase, Ouina Toualy Serge Thibaut, Voko Bi Rosin Don Rodrigue, Kouassi Kouassi Clément, Coulibaly Ibourahema & Konate Ibrahim · Microbiology Research Journal International · 2021
The objective of this study is to assess the presence of harmful microorganisms and to characterize some physicochemical parameters in the soya flour sold in Daloa. To carry out the work, sixty (60) samples of soybean flour were collected by purchase in PMI (20), supermarkets (20...
Open access
Research Article
10.9734/mrji/2021/v31i330302