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International Journal of Food Science
Volume 2015 (2015), Article ID 502910, 13 pages
http://dx.doi.org/10.1155/2015/502910
Research Article

Nutritional Properties and Antinutritional Factors of Corn Paste (Kutukutu) Fermented by Different Strains of Lactic Acid Bacteria

1National School of Agro-Industrial Sciences, Ngaoundere, Cameroon
2University Institute of Technology, University of Ngaoundere, Ngaoundere, Cameroon

Received 5 April 2015; Accepted 3 May 2015

Academic Editor: Carl J. Schaschke

Copyright © 2015 Tchikoua Roger et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Tchikoua Roger, Tatsadjieu Ngouné Léopold, and Mbofung Carl Moses Funtong, “Nutritional Properties and Antinutritional Factors of Corn Paste (Kutukutu) Fermented by Different Strains of Lactic Acid Bacteria,” International Journal of Food Science, vol. 2015, Article ID 502910, 13 pages, 2015. doi:10.1155/2015/502910