Effect of Maize Fermentation on Some Physico-Chemical Properties of 'Ógi'.
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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|---|---|
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| Formáid: | Tráchtas |
| Teanga: | Béarla |
| Foilsithe / Cruthaithe: |
Obafemi Awolowo University
2014
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| Ábhair: | |
| Rochtain ar líne: | http://localhost:8080/xmlui/handle/123456789/2161 |
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Cuir clib leis
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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