Figure 1. Diagram of preparation of the various soy flours (SF1, SF2 and SF3)

From

Enhancement of Nutritional Value and Sensory Properties of Fermented Cassava Semolina (Attiéké) Enriched with Soy Flour

KOUAKOU Christelle Marina, GBOGOURI Grodji Albarin, EBAH-DJEDJI Cathérine

American Journal of Food Science and Technology. 2018, 6(4), 138-144 doi:10.12691/ajfst-6-4-2