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Influence of Soaking Corn Kernels (Zea mays L.) with or without potash on the Fungal and Physico-chemical Quality of Their Flour
by YAO Konan Mathurin, KOFFI Koffi Marc, KAMBIRE Ollo, DORE Guea Carine Esther, Rose KOFFI-NEVRY and BOLI Zamblé Bi Irié Abel
American Journal of Food Science and Technology. 2021, 9(1), 8-15. DOI: 10.12691/ajfst-9-1-2
Pub. Date: February 05, 2021Views: 7090Downloads: 8457
corn flour soaking time potash fungal quality
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