Abstract
1. Effect of Fermentation Process on Nutritional Composition and Aflatoxins Concentration of <i>Doklu</i>, a Fermented Maize Based Food Marina C. N. Assohoun, Théodore N. Djeni, Marina Koussémon-Camara, Kouakou Brou Food and Nutrition Sciences CrossRef
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
