Effect of in situ amylase and fermented maize starch on texture and after‐cooking storability of lafun dough

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	Laurent Adinsi, Muqsita Daouda, Alexandre Bouniol, Sègla Wilfrid Padonou, Imayath Djibril Moussa, Francis Hotegni, Noël Akissoé
Format:	Artículo Open Access
Published:	Wiley 2026
Subjects:	JSFA reports
Online Access:	Acceder al recurso
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