PROPERTIES of STEAM BLANCHED MAIZE FLOUR AS A CONSTITUENT of WEANING FOOD
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.1989.tb00096.x/fullpdf
Reference28 articles.
1. PROPERTIES OF OGI POWDERS MADE FROM NORMAL, FORTIFIED AND OPAQUE-2 CORN
2. Dry-milling of sorghum for ogi manufacture
3. Effect of Corn Varieties on Ogi Quality
4. Fermentation studies on maize during the preparation of a traditional african starch-cake food
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