[1]
N. B. Bongjo, C. C. Ariahu, and B. A. Ikyenge, “Nixtamalization and Fermentation as Treatments for Enhancing the Functional and Nutritional Properties of Foods”, Am. J. Food Sci. Technol., vol. 4, no. 1, pp. 50–59, Mar. 2025, doi: 10.54536/ajfst.v4i1.3916.