Ntsamo, T. M. B., Mohammadou, B. A., Sokamte, A. T., Njintang, N. Y., & Tatsadjieu, L. N. (2020). Effect of Fermentation Using Lactobacillus plantarum A6 on the Physicochemical and Functional Properties of Precooked Sorghum bicolor and Voandzeia subterranea Blended Flour. Int J Food Sci.
Citação norma ChicagoNtsamo, Thierry Marcel Beumo, Bouba Adji Mohammadou, Alphonse Tegang Sokamte, Nicolas Yanou Njintang, and Leopold Ngoune Tatsadjieu. "Effect of Fermentation Using Lactobacillus Plantarum A6 On the Physicochemical and Functional Properties of Precooked Sorghum Bicolor and Voandzeia Subterranea Blended Flour." Int J Food Sci 2020.
ציטוט MLANtsamo, Thierry Marcel Beumo, et al. "Effect of Fermentation Using Lactobacillus Plantarum A6 On the Physicochemical and Functional Properties of Precooked Sorghum Bicolor and Voandzeia Subterranea Blended Flour." Int J Food Sci 2020.