Manufacture of OGI (A Nigerian Fermented Cereal Porridge): Comparative Evaluation of Corn, Sorghum and Millet
- 1 October 1972
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 5 (4) , 217-221
- https://doi.org/10.1016/s0315-5463(72)74132-2
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Carboxylic acid patterns in Ogi fermentationJournal of the Science of Food and Agriculture, 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 γ‐radiation on the taste and manufacturing properties of soft wheatJournal of the Science of Food and Agriculture, 1959