Effect of Maize Fermentation on Some Physico-Chemical Properties of 'Ógi'.

Effect of Maize Fermentation on Some Physico-Chemical Properties of 'Ógi'.

Diğer sürümleri göster (2)

The effect of fermentation or souring period on some physico-chemical properties of ogi, manufactured by the wet- and dry-milling processes from downy mildew resistant white maize variety (DMR white) were evaluated. Determinations were carried out for titratable acidity, starch, diastatic activity,...

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Detaylı Bibliyografya
Yazar:	Beckley, Olufela
Diğer Yazarlar:	Adeyemi, I. A.
Materyal Türü:	Tez
Dil:	İngilizce
Baskı/Yayın Bilgisi:	Obafemi Awolowo University 2014
Konular:	Fermentation Maize fermentation ogi milling process
Online Erişim:	http://localhost:8080/xmlui/handle/123456789/2161
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!

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