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

by Thierry Marcel Beumo Ntsamo, Bouba Adji Mohammadou, Alphonse Tegang Sokamte, Nicolas Yanou Njintang, Leopold Ngoune Tatsadjieu
Published 2020-01-01