MANUFACTURE OF OGI (A NIGERIAN FERMENTED CEREAL PORRIDGE) - COMPARATIVE EVALUATION OF CORN, SORGHUM AND MILLET

被引：56
作者：
BANIGO, EOI
MULLER, HG
机构：
[1] UNIV IBADAN,INST APPL SCI & TECHNOL,IBADAN,NIGERIA
[2] UNIV LEEDS,PROCTER DEPT FOOD & LEATHER SCI,LEEDS LS2 9JT,YORKSHIRE,ENGLAND
来源：
CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1972年 / 5卷 / 04期
关键词：
D O I：
10.1016/S0315-5463(72)74132-2
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：217 / 221
页数：5
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