View of Impact of Lactic Acid Fermentation on the Nutritional Potential and Anti-nutritional Factors of Two Widely Consumed Pulses (Vigna unguiculata and Vigna subterranea) Flours in Côte d’Ivoire

Return to Article Details Impact of Lactic Acid Fermentation on the Nutritional Potential and Anti-nutritional Factors of Two Widely Consumed Pulses (Vigna unguiculata and Vigna subterranea) Flours in Côte d’Ivoire Download PDF