Open AccessInfluence of Soaking Corn Kernels (<i>Zea mays</i> L.) with or without potash on the Fungal and Physico-chemical Quality of Their Flour
Author(s) -
Yao Konan Mathurin,
Koffi Koffi Marc,
Kambiré Ollo,
Dore Guea Carine Esther,
Rose Koffi-Névry,
Boli Zamblé Bi Irié Abel
Publication year - 2021
Publication title -
american journal of food science and technology
Language(s) - English
Resource type - Journals
eISSN - 2333-4827
pISSN - 2333-4835
DOI - 10.12691/ajfst-9-1-2
Subject(s) - potash , food science , chemistry , potassium , moisture , wheat flour , organic chemistry