Effect of addition of ripe bananas on some physico-chemical properties of maize ‘extract’
Author:
Affiliation:
1. Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria
2. Department of Food Science and Engineering, Ladoke Akinlola University of Technology, Oghomoso, Nigeria
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/09637480220138106
Reference39 articles.
1. Moisture isotherms of cornchips at three temperatures
2. Dry-milling of sorghum for ogi manufacture
3. Effect of period of maize fermentation and souring on chemical properties and amylograph pasting viscosity of ogi
4. An investigation into the storage stability of agidi, a Nigerian fermented maize gel
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