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The Effect of Soaking on the Biochemical and Nutritional Properties of Corn and Millet Flours
by Donald OUEDRAOGO, Korotimi TRAORE, Souleymane ZIO, Bakary TARNAGDA, Sibiri NEBIE, Flibert GUIRA, Charles PARKOUDA and Aly SAVADOGO
American Journal of Food Science and Technology. 2026, 14(4), 106-118. DOI: 10.12691/ajfst-14-4-1
Pub. Date: July 29, 2026Views: 20Downloads: 39
Cereals Soaking Flours Macronutrients Minerals
Abstract Full Text PDF (1145 KB) Full Text HTML Full Text ePUB (1477 KB)
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