Influence of Temperature of Fermentation on the Nutritive Value of Lactic Acid Fermented Cornmeal
- 1 May 1984
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 49 (3), 958-959
- https://doi.org/10.1111/j.1365-2621.1984.tb13253.x
Abstract
No abstract availableKeywords
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