Nutritional Potential of Masa: A Blend of Malted Sorghum and Fermented Baobab Pulp Flour

Publication Details

Journal
SPIRE - Sciences Po Institutional REpository
Published
2025-10-21
Primary Topic
Human auditory perception and evaluation
Type
article
Field-Weighted Citation Impact
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article

Nutritional Potential of Masa: A Blend of Malted Sorghum and Fermented Baobab Pulp Flour

SPIRE - Sciences Po Institutional REpository
Human auditory perception and evaluation
article

Nutritional Potential of Masa: A Blend of Malted Sorghum and Fermented Baobab Pulp Flour

article en

Abstract

No abstract available for this paper.
SPIRE - Sciences Po Institutional REpository
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Human auditory perception and evaluation
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Nutritional Potential of Masa: A Blend of Malted Sorghum and Fermented Baobab Pulp Flour · SPIRE - Sciences Po Institutional REpository (2025) | TGRS Research Map | TGRS