Physicochemical and Microbiological Profile of Soybean (Glycine max)-Based Soumbara as an Emerging Food Condiment in Côte d’Ivoire

Authors

Hanzi Karen Kouamé, Solange Aka-Gbezo, Jean-Paul Maizan Bouatenin, Soukeinat Amine Diaby, Audrey Herbert Yépié, Marcellin Koffi Djè.