Open AccessEffect of Fermentation Process on the Nutritional Composition of “Etsew”, a Corn-Based Food
Author(s) -
Jennifer Eyram Nkrow
Publication year - 2020
Publication title -
asian food science journal
Language(s) - English
Resource type - Journals
ISSN - 2581-7752
DOI - 10.9734/afsj/2020/v16i130165
Subject(s) - fermentation , food science , zea mays , corn flour , proximate , carbohydrate , raw material , chemistry , agronomy , biology , biochemistry , organic chemistry , bran