BONGJO, N. B.; ARIAHU, C. C.; IKYENGE, B. A. Nixtamalization and Fermentation as Treatments for Enhancing the Functional and Nutritional Properties of Foods. American Journal of Food Science and Technology, [S. l.], v. 4, n. 1, p. 50–59, 2025. DOI: 10.54536/ajfst.v4i1.3916. Disponível em: https://journals.e-palli.com/home/index.php/ajfst/article/view/3916. Acesso em: 7 nov. 2025.