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    Effect of process and variety on physico-chemical and rheological properties of two corn flour varieties (Atp and Kassaï)

    Effect of process and variety on physico-chemical and rheological properties of two corn flour varieties (Atp and Kassaï) by Hygride Dongmo, Stephano Tene Tambo, Gires Boungo Teboukeu, Alix Ntongme Mboukap, Bruno Saah Fotso, Michelle Claude Tekam Djuidje, Julie Mathilde Klang

    Published 2020-12-01
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