Effect of fermentation length and varieties on the qualities of corn starch (Ogi) production-Reference-Cited by-同舟云学术

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Effect of fermentation length and varieties on the qualities of corn starch (Ogi) production

Published:2011-12 Issue:4 Volume:1 Page:166-170
ISSN:2157-1317
Container-title:American Journal of Food and Nutrition
language:
Short-container-title:AJFN

Author:

Adegunwa M.,Alamu E.

Publisher

Science Hub

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Purdue improved crop storage bag for kocho fermentation; Ethiopian traditional fermented food from Enset (Ensete ventricosum);Heliyon;2023-09

2. Potentials of rice as a suitable alternative for the production of ogi (a cereal‐based starchy fermented gruel);Journal of Food Science;2020-07-13

3. Effect of sieving on nutritional value, glycemic index, and carbohydrate digestive enzymes activity of gruel made from maize and sorghum;Journal of Food Biochemistry;2020-06-24

4. Study of drying kinetics and quality attributes of fermented corn grains as affected by drying temperatures and velocities;Journal of Nutritional Health & Food Engineering;2018-04-05

5. Optimization of processing conditions of Ogi produced from maize using response surface methodology (RSM);Cogent Food & Agriculture;2017-01-01

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