Author

Vioutou Laetitia Michodjehoun

Institution: Université d'Abomey-Calavi

Observed institution: Université d'Abomey-Calavi

OpenAlex ID: A5083071035

Steeping time and dough fermentation affect the milling behaviour and quality of white kenkey ( nsiho ), a sour stiff dumpling prepared from dehulled maize grains

2016 · Charlotte Oduro-Yeboah, Christian Mestres, et al. · Journal of Cereal Science · 7

Works count: 1

Citation count: 7

H-index: 1

I10-index: