Article · Journal · 2026

Effects of corn dough fermentation on the physicochemical, starch microstructural, and rheological properties of Ga kenkey , a fermented corn dumpling

International Journal of Food Properties

Citations: 0from other works
Field-weighted impact: 0.001.00 is the world average for its field and year
Among its field: 24th percentileby citations, against works of its field and year
Authors: 12from 2 institutions

Authors

12 authors across 2 institutions in 2 countries