Table 4. Moisture content of white corn flour with and without potash as a function of the soaking time of the kernels

From

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

YAO Konan Mathurin, KOFFI Koffi Marc, KAMBIRE Ollo, DORE Guea Carine Esther, Rose KOFFI-NEVRY, BOLI Zamblé Bi Irié Abel

American Journal of Food Science and Technology. 2021, 9(1), 8-15 doi:10.12691/ajfst-9-1-2