Development and quality evaluation of pawpaw-ogi
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
http://link.springer.com/content/pdf/10.1007/BF01088315.pdf
Reference17 articles.
1. Adeyemi IA (1983) Dry-milling of sorghum for ogi manufacture. J Cereal Sci 1: 221?227
2. Adeyemi IA, Beckley O (1986) Effect of period of maize fermentation and souring on chemical properties and amylograph pasting viscosity of ogi. J Cereal Sci 4: 353?360
3. Adeyemi IA, Osunsami AT, Fakorede MAB (1987) Effect of corn varieties on ogi quality. J Food Sci 52: 322?324
4. Akinrele IA (1970) Fermentation studies on maize during the preparation of a traditional African starch cake food. J Sci Food Agric 21: 619?625
5. Anon (1977) Nutitional design: Nigeria's soy-ogi fights Kwashiorkor in children. Food Engng Intl 2: 38
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