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

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

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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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Détails bibliographiques
Auteur principal:	Beckley, Olufela
Autres auteurs:	Adeyemi, I. A.
Format:	Thèse
Langue:	anglais
Publié:	Obafemi Awolowo University 2014
Sujets:	Fermentation Maize fermentation ogi milling process
Accès en ligne:	http://localhost:8080/xmlui/handle/123456789/2161
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