Beneficial Changes and Drawbacks of a Traditional Fermentation Process on Chemical Composition and Antinutritional Factors of Yellow Maize (Zea mays) - Concepedia

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Beneficial Changes and Drawbacks of a Traditional Fermentation Process on Chemical Composition and Antinutritional Factors of Yellow Maize (Zea mays)

55

Citations

25

References

2005

Year

Jeanne Ejigui, Laurent Savoie, Johanne Marin ., T. Desrosiers

Journal of Biological Sciences

NutritionCrop ProductionBioenergyFood FermentationChemical CompositionSustainable AgricultureAgricultural EconomicsCrop SciencePublic HealthYellow MaizeZea MaysCrop QualityHealth Sciences

References

	Year	Citations

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