Physical, Chemical, and Sensory Evaluation of Ogi from Sorghum of Differing Kernel Characteristics
- 1 September 1981
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 46 (5) , 1532-1536
- https://doi.org/10.1111/j.1365-2621.1981.tb04214.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- A Laboratory Procedure for the Preparation of Ogi, A Nigerian Fermented FoodJournal of Food Science, 1981
- Enzyme inhibition by polyphenols of sorghum grain and maltJournal of the Science of Food and Agriculture, 1975
- Manufacture of OGI (A Nigerian Fermented Cereal Porridge): Comparative Evaluation of Corn, Sorghum and MilletCanadian Institute of Food Science and Technology Journal, 1972