Fermentation of Corn for Nigerian Agidi
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1981.tb15376.x/fullpdf
Reference16 articles.
1. PROPERTIES OF OGI POWDERS MADE FROM NORMAL, FORTIFIED AND OPAQUE-2 CORN
2. Fermentation studies on maize during the preparation of a traditional african starch-cake food
3. Manufacture of OGI (A Nigerian Fermented Cereal Porridge): Comparative Evaluation of Corn, Sorghum and Millet
4. M. Cameron, and Y. Hofvander, 1971 . In "Manual of Feeding Infants and Young Children ," p.73 . Protein Advisory Group of the UN System, UN Plaza, New York.
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