SOUMAORO, V.; SANGARÉ, M.; DIAWARA, M.; KOUYATÉ, S. Evaluation of the Effects of Fermentation with Natural Sourdough on the Phytic Acid Content of Corn Flour Produced in Guinea. Food Science and Engineering, [S. l.], v. 7, n. 1, p. 56–70, 2026. DOI: 10.37256/fse.7120268572. Disponível em: https://ojs.wiserpub.com/index.php/FSE/article/view/8572. Acesso em: 3 mar. 2026.