Protein Losses in Traditional Agidi Paste Production
- 1 September 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (5) , 1728-1729
- https://doi.org/10.1111/j.1365-2621.1982.tb05021.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Fermentation of Corn for Nigerian AgidiJournal of Food Science, 1981
- PROPERTIES OF OGI POWDERS MADE FROM NORMAL, FORTIFIED AND OPAQUE‐2 CORNJournal of Food Science, 1978
- Manufacture of OGI (A Nigerian Fermented Cereal Porridge): Comparative Evaluation of Corn, Sorghum and MilletCanadian Institute of Food Science and Technology Journal, 1972
- Fermentation studies on maize during the preparation of a traditional african starch‐cake foodJournal of the Science of Food and Agriculture, 1970
- Effects of Amino Acid Supplements on the Nutritive Value of Maize Protein for Human AdultsThe American Journal of Clinical Nutrition, 1961
- THE AMINO ACID DEFICIENCIES OF BEEF, WHEAT, CORN, OATS, AND SOY BEANS FOR GROWTH IN THE WHITE RATPublished by Elsevier ,1932