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

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

Εμφάνιση άλλων εκδόσεων (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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Αποθηκεύτηκε σε:

Λεπτομέρειες βιβλιογραφικής εγγραφής
Κύριος συγγραφέας:	Beckley, Olufela
Άλλοι συγγραφείς:	Adeyemi, I. A.
Μορφή:	Thesis
Γλώσσα:	Αγγλικά
Έκδοση:	Obafemi Awolowo University 2014
Θέματα:	Fermentation Maize fermentation ogi milling process
Διαθέσιμο Online:	http://localhost:8080/xmlui/handle/123456789/2161
Ετικέτες:	Προσθήκη ετικέτας Δεν υπάρχουν, Καταχωρήστε ετικέτα πρώτοι!

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