Kouadio Gabin Kouakou

Stability Evaluation of Bambara Groundnut (Vigna subterranea L. Verdc.) Powder Using Adsorption Isotherm Analysis and GAB Modeling

Kouadio Gabin Kouakou, Yue BI Yao Clement, Kouadio Amenan Patricia & Roland Kouadoueu Deli · International Journal of Biochemistry Research & Review · 2026

The transformation of foods into powder form, for improved preservation, ensures their availability throughout the year despite their seasonal nature. Moisture adsorption isotherms therefore constitute an essential source of information for assessing food stability and defining o...