STEEPING OF WHOLE AND DRY MILLED MAIZE KERNELS IN OGI PREPARATION
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.1987.tb00031.x/fullpdf
Reference15 articles.
1. Dry-milling of sorghum for ogi manufacture
2. Physical, Chemical, and Sensory Evaluation of Ogi from Sorghum of Differing Kernel Characteristics
3. Fermentation studies on maize during the preparation of a traditional african starch-cake food
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