Discussion: Scholarly discussion on any scientific article is very important for the advancement of science. We strongly suggest all readers and authors to participate in such activities. Comment posting facility is available at the end of this page. Comment should meet the minimum standard of scientific discussion. Personal communication, personal attack, abusive language, etc are not allowed and comments will be moderated.
Article Title
Evaluation of the Optimisation of Reducing Antinutritional Factors in Yellow Maize (Zea mays L.): Effect of Fermentation
Authored by
Ulrich Talla Fohouo
Laboratory of Biochemistry, Department of Biochemistry, Faculty of Science, University of Douala, Cameroon.
Marlyne-Josephine Mananga
Laboratory for Food Science and Metabolism, Department of Biochemistry, Faculty of Science, University of Yaounde I, Cameroon.
Magy Camille Ngo Song
Laboratory of Nutrition and Nutritional Biochemistry, Department of Biochemistry, Faculty of Science, University of Yaounde I, Cameroon.
Nicolas Polycarpe Nolla
Laboratory of Biochemistry, Department of Biochemistry, Faculty of Science, University of Douala, Cameroon.
Thalès Djeuben Dongmo
Laboratory of Biochemistry, Department of Biochemistry, Faculty of Science, University of Douala, Cameroon.
Noёl Mangatchaoussou
Laboratory of Biochemistry, Department of Biochemistry, Faculty of Science, University of Douala, Cameroon.
Jules Christophe Manz Koule
Laboratory of Biochemistry, Department of Biochemistry, Faculty of Science, University of Douala, Cameroon.
Roméo Tagnikeu Fobasso
Laboratory of Biochemistry, Department of Biochemistry, Faculty of Science, University of Douala, Cameroon.
Marie Modestine Kana Sop
Laboratory of Biochemistry, Department of Biochemistry, Faculty of Science, University of Douala, Cameroon.