Mapping the variability in physical, cooking, and nutritional properties of Zamnè, a wild food in Burkina Faso
Moustapha Soungalo Drabo, Habtu Shumoy, Hama Cissé, Charles Parkouda, Fulbert Nikièma, Ismail Ayoade Odetokun, Yves Traoré, Aly Savadogo, Katleen Raes
Topics & Concepts
Food scienceCooking methodsEnvironmental healthGeographyBiologyMedicineAgriculture and Rural Development ResearchAfrican Botany and Ecology StudiesSeed and Plant Biochemistry