Steeping time and dough fermentation affect the milling behaviour and quality of white kenkey(nsiho), a sour stiff dumpling prepared from dehulled maize grains
Title:
Steeping time and dough fermentation affect the milling behaviour and quality of white kenkey(nsiho), a sour stiff dumpling prepared from dehulled maize grains
Author:
Oduro-Yeboah, Charlotte Mestres, Christian Amoa-Awua, Wisdom Fliedel, Genevieve Durand, Noël Matignon, Brigitte Michodjehoun, Vioutou Laetitia Saalia, Firibu Kwesi Sakyi-Dawson, Esther Abbey, Lawrence