Impact of soaking and cooking of soya (Glycine max L.) on the protein and oxalate content by Thales Djeuben Dongmo, Noel Mangatchaoussou, Aymar Rodrigue Fogang Mba, Nicolas Policarpe Nolla, Marlyne-Josephine Mananga, Fabien Fabrice Dongho Dongmo, Stephano Tambo Tene, Jules Christophe Manz Koule, Ulrich Fohouo Talla, Marlene Youogo, Yanick Owono, Hygride Dongmo, Julien Nedion Nadjimbaye, Marie Modestine Kana Sop

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