Influence of Soaking Corn Kernels (&lt;i&gt;Zea mays&lt;/i&gt; L.) with or without potash on the Fungal and Physico-chemical Quality of Their Flour

Mathurin, Yao Konan; Marc, Koffi Koffi; Ollo, Kambiré; Esther, Dore Guea Carine; Koffi-Névry, Rose; Abel, Boli Zamblé Bi Irié

doi:10.12691/ajfst-9-1-2

AJFST

2021

DOI: 10.12691/ajfst-9-1-2

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Influence of Soaking Corn Kernels (<i>Zea mays</i> L.) with or without potash on the Fungal and Physico-chemical Quality of Their Flour

Yao Konan Mathurin¹,

Koffi Koffi Marc²,

Kambiré Ollo³

et al.

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Influence of Soaking Corn Kernels (<i>Zea mays</i> L.) with or without potash on the Fungal and Physico-chemical Quality of Their Flour

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