Research Article
Rheological and Nutritional Characteristic of Weaning Mush Prepared from Mixed Flours of Taro [Colocasia esculenta (L) Schott], Pigeon Pea (Cajanus cajan) and Malted Maize (Zea mays)
Gnahe Dago Andre,
Kunimboa Abro Amoin Angele Kouassi,
Gbogouri Grodji Albarin,
Brou Kouakou and Gnakri Dago