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    Optimisation of the production of corn amylase flour from corn Atp and Kassaï varieties for the fluidification and energy density increase of cassava gruel

    Optimisation of the production of corn amylase flour from corn Atp and Kassaï varieties for the fluidification and energy density increase of cassava gruel by Julie Mathilde Klang, Sylvanie-Linda Wouatidem-Nanfack, Stephano Tambo Tene, Gires Teboukeu Boungo, Hilaire Macaire Womeni

    Published 2020-10-01
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