Jeanne Ejigui
Departement des Sciences des Aliments et de Nutrition,
Faculte des Sciences de Agriculture et de 1 Alimentation, Pavillon Paul-Comtois, Universite Laval, Quebec (Quebec), G lK 7P4 Canada
Laurent Savoie
Faculte des Sciences de Agriculture et de 1 Alimentation, Pavillon Paul-Comtois, Universite Laval, Quebec (Quebec), G lK 7P4 Canada
Johanne Marin
Faculte des Sciences de Agriculture et de 1 Alimentation, Pavillon Paul-Comtois, Universite Laval, Quebec (Quebec), G lK 7P4 Canada
Therese Desrosiers
Faculte des Sciences de Agriculture et de 1 Alimentation, Pavillon Paul-Comtois, Universite Laval, Quebec (Quebec), G lK 7P4 Canada
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How to cite this article
Jeanne Ejigui, Laurent Savoie, Johanne Marin and Therese Desrosiers, 2005. Beneficial Changes and Drawbacks of a Traditional Fermentation Process on
Chemical Composition and Antinutritional Factors of Yellow Maize (Zea mays). Journal of Biological Sciences, 5: 590-596.
DOI: 10.3923/jbs.2005.590.596
URL: https://scialert.net/abstract/?doi=jbs.2005.590.596
DOI: 10.3923/jbs.2005.590.596
URL: https://scialert.net/abstract/?doi=jbs.2005.590.596