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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| Formato: | Tesis |
| Lenguaje: | inglés |
| Publicado: |
Obafemi Awolowo University
2014
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| Acceso en línea: | http://localhost:8080/xmlui/handle/123456789/2161 |
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