Author:
DHANKHER NEERJA,CHAUHAN B. M.
Subject
Industrial and Manufacturing Engineering,Food Science
Reference12 articles.
1. Akinrele , I.A. 1966 A biochemical study of the traditional method of preparation of ogi and its effects on the nutritive value of corn Ph.D thesis
2. An assessment of the protein quality and vitamin B content of commonly used fermented products of legumes and millets;Aliya;Journal of the Science of Food and Agriculture,1981
3. Manufacture of ogi (a Nigerian fermented cereal porridge): comparative evaluation of corn, sorghum and millet;Banigo;Canadian Institute of Food Science and Technology Journal,1972
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