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Sponsored AI Networking Cookbook: Practical recipes for AI-assisted network automation and development AI Networking Cookbook: Practical recipes for AI-assisted network automation and development

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J. Bouatenin

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Review Open access Oct 2026

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

Background: Soumbara is a traditional West African fermented condiment commonly produced from néré (Parkia biglobosa) seeds. Declining availability and increasing cost of néré seeds have encouraged the use of soybean (Glycine max) as an alternative raw material. However, soybean-based soumbara remains poorly characteri...

H. K. Kouamé, S. Aka-Gbezo, J. Bouatenin et al. · 0 citations

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