American J. of Food Technology
 2024
DOI: 10.3923/ajft.2024.15.22
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Assessment of Microbiological and Nutritional Quality of "akandji", A Traditional Corn (Zea mays L.) Bread Produced in Benin

Tchekessi Comlan Kintomagnimessè Cél,
Choucounou Ingrid Ornella,
Badoussi Marius Eric
et al.
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