Bou Ndiaye1,2,3,*, Oumar Ibn Khatab Cissé1,2,4, Papa Guedel Faye1,2, Abdou Diouf5,6, El Hadji Moussa Diop1,3, Samba Diop8, Seyni Ndiaye1,2, Alioune Sow7, Nicolas C. M. Ayessou1,2
1Laboratory of Water Energy Environment and Industrial Processes (LE3PI), Higher Polytechnic, Cheikh Anta Diop University of Dakar (ESP-UCAD), Dakar 10700, Senegal.
2Center for Studies on Food Security and Functional Molecules (CESAM), ESP-UCAD, Dakar 10700, Senegal.
3Higher School of Industrial and Biological Engineering (ESGIB), Dakar 11000, Senegal.
4National School of Agriculture, Iba Der THIAM University, Thies, Senegal.
5Faculty of Science and Technology, Cheikh Anta Diop University of Dakar, Fann, Dakar 10700, Senegal.
6Institute of Food Technology (ITA), Hann, Dakar 10700, Senegal.
7Department of Agrifood Technologies, UFR of Agronomic Sciences, Aquaculture and Food Technologies (S2ATA), Saint-Louis 32000, Senegal.
8Professionnal Technical Education College (LTP-MXN), Mgr François Xavier Ndione, Thies, Senegal.
*Corresponding author: Bou Ndiaye
References
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