The effects of processing methods on the levels of lysine, methionine and the general acceptability of ogi processed using starter cultures
Author:
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Reference28 articles.
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2. Properties of ogi powders made from normal, fortified and opaque-2 corn;Adeniji;J. Food Sci.,1978
3. Dry milling of sorghum for ogi manufacture;Adeyemi;J. Cereal Sci.,1983
4. Fermentation studies on maize during the preparation of a traditional African starch cake food;Akinrele;J. Sci. Food Agric.,1970
5. The nutritive value of ogi, a Nigerian infant food;Akinrele;J. Trop. Med. Hyg.,1967
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