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Effect of Fermentation Using Lactobacillus plantarum A6 on the Physicochemical and Functional Properties of Precooked Sorghum bicolor and Voandzeia subterranea Blended Flour
Ntsamo, Thierry Marcel Beumo, Mohammadou, Bouba Adji, Sokamte, Alphonse Tegang, Njintang, Nicolas Yanou, Tatsadjieu, Leopold Ngoune, Spigno, GiorgiaVolume:
2020
Journal:
International Journal of Food Science
DOI:
10.1155/2020/9234083
Date:
December, 2020
File:
PDF, 874 KB
2020