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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| フォーマット: | 学位論文 |
| 言語: | 英語 |
| 出版事項: |
Obafemi Awolowo University
2014
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| オンライン･アクセス: | http://localhost:8080/xmlui/handle/123456789/2161 |
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