Fermentation of Corn for Nigerian Agidi
- 1 May 1981
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 46 (3) , 903-905
- https://doi.org/10.1111/j.1365-2621.1981.tb15376.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- PROPERTIES OF OGI POWDERS MADE FROM NORMAL, FORTIFIED AND OPAQUE‐2 CORNJournal of Food Science, 1978
- EVALUATION OF THE QUALITY, ACCEPTABILITY AND TASTE OF SOY‐FORTIFIED BUNSJournal of Food Science, 1976
- 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
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955