Production of Shelf‐Stable Fermented Maize Starch Flour for Akpan: Effects of Fermentation and Drying Conditions on Flour Characteristics and Final Product Quality

Laurent Adinsi, Fernande G. Honfo, Agnes Mehoba

Open source

DOI: 10.1002/fsn3.72285
Published: 2026-09
Container: Food Science & Nutrition
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1002/fsn3.72285,
  title = {Production of Shelf‐Stable Fermented Maize Starch Flour for Akpan: Effects of Fermentation and Drying Conditions on Flour Characteristics and Final Product Quality},
  author = {Laurent Adinsi and Fernande G. Honfo and Agnes Mehoba},
  year = {2026},
  journal = {Food Science \&amp; Nutrition},
  doi = {10.1002/fsn3.72285},
  url = {https://doi.org/10.1002/fsn3.72285}
}

RIS

TY  - JOUR
TI  - Production of Shelf‐Stable Fermented Maize Starch Flour for Akpan: Effects of Fermentation and Drying Conditions on Flour Characteristics and Final Product Quality
AU  - Laurent Adinsi
AU  - Fernande G. Honfo
AU  - Agnes Mehoba
PY  - 2026
JO  - Food Science &amp; Nutrition
DO  - 10.1002/fsn3.72285
UR  - https://doi.org/10.1002/fsn3.72285
ER  -

APA

Adinsi, L., Honfo, F. G., & Mehoba, A. (2026). Production of Shelf‐Stable Fermented Maize Starch Flour for Akpan: Effects of Fermentation and Drying Conditions on Flour Characteristics and Final Product Quality. Food Science & Nutrition. https://doi.org/10.1002/fsn3.72285

Source records

crossref · retrieved 2026-09-24T20:42:25.322Z