Effect of Fermentation Using Lactobacillus plantarum A6 on the Physicochemical and Functional Properties of Precooked Sorghum bicolor and Voandzeia subterranea Blended Flour

por Ntsamo, Thierry Marcel Beumo, Mohammadou, Bouba Adji, Sokamte, Alphonse Tegang, Njintang, Nicolas Yanou, Tatsadjieu, Leopold Ngoune
Publicado 2020