Improving Processing Technology and Nutritional Composition of Nigerian Traditional Breakfast Gruel from Corn and Okra
Author:
Publisher
Informa UK Limited
Subject
Information Systems and Management,Agronomy and Crop Science,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10256018808623883
Reference23 articles.
1. Effect of Corn Varieties on Ogi Quality
2. A Laboratory Procedure for the Preparation of Ogi, A Nigerian Fermented Food
3. Fermentation studies on maize during the preparation of a traditional african starch-cake food
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1. Optimization of Blending Ratio of Emmer Wheat Flour, White Sesame Powder and Sweet Potato Leaves Powder to Produce Nutrient-Dense and Sensory Acceptable Gruel;Journal of Culinary Science & Technology;2024-04-23
2. Performance and Genetic Variability of Okra (Abelmoschus esculentus (L.) Moench) Genotypes in Ethiopia for Agromorphology and Biochemical Traits;Advances in Agriculture;2022-01-27
3. Selected Other Vegetables;Handbook of Vegetables and Vegetable Processing;2018-02-16
4. Potential Use of Okra Seed (Abelmoschus esculentus Moench) Flour for Food Fortification and Effects of Processing;Flour and Breads and their Fortification in Health and Disease Prevention;2011
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