"Effect of Fermentation Process on Nutritional Composition and Aflatoxins Concentration of Doklu, a Fermented Maize Based Food"
written by Marina C. N. Assohoun, Théodore N. Djeni, Marina Koussémon-Camara, Kouakou Brou,
published by Food and Nutrition Sciences, Vol.4 No.11, 2013
has been cited by the following article(s):
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