PROPERTIES OF OGI POWDERS MADE FROM NORMAL, FORTIFIED AND OPAQUE-2 CORN-Reference-Cited by-同舟云学术

PROPERTIES OF OGI POWDERS MADE FROM NORMAL, FORTIFIED AND OPAQUE-2 CORN

Published:1978-09 Issue:5 Volume:43 Page:1571-1574
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

ADENIJI AYODEJI O.,POTTER NORMAN N.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb02545.x/fullpdf

Reference13 articles.

1. L. A. Akinrele, 1967 . A biochemical study of the traditional method of preparation of ogi and its effects on the nutritive value of corn . Ph.D. thesis , University of Ibadan, Ibadan. Nigeria.

2. Manufacture of OGI (A Nigerian Fermented Cereal Porridge): Comparative Evaluation of Corn, Sorghum and Millet

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