Characterization of the Beninese traditional ogi, a fermented maize slurry: physicochemical and microbiological aspects
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2621.1998.00169.x/fullpdf
Reference46 articles.
1. AACC. (1984).Approved Methods of the American Association of Cereal Chemists, 8th edn. St. Paul: AACC.
2. Characteristics of micro-organisms of importance in the fermentation of fufu and ogi-two Nigerian foods
3. Dry-milling of sorghum for ogi manufacture
4. Effect of period of maize fermentation and souring on chemical properties and amylograph pasting viscosity of ogi
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