Table 6. Effect of soaking time of white corn kernels with and without potash on the fungal load of their flour

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