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

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

Бусад хувилбаруудыг харуулах (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,...

Бүрэн тодорхойлолт

-д хадгалсан:

Номзүйн дэлгэрэнгүй
Үндсэн зохиолч:	Beckley, Olufela
Бусад зохиолчид:	Adeyemi, I. A.
Формат:	Дипломын ажил
Хэл сонгох:	англи
Хэвлэсэн:	Obafemi Awolowo University 2014
Нөхцлүүд:	Fermentation Maize fermentation ogi milling process
Онлайн хандалт:	http://localhost:8080/xmlui/handle/123456789/2161
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!

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