MANUFACTURING OF OGI FROM MALTED (GERMINATED) CORN (ZEA-MAYS) - EVALUATION OF CHEMICAL, PASTING AND SENSORY PROPERTIES

被引：10

作者：

OKOLI, EC ^{[1
]}

ADEYEMI, IA ^{[1
]}

机构：

[1] UNIV IFE,DEPT FOOD SCI & TECHNOL,IFE,NIGERIA

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb07924.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：971 / 973

页数：3

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