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

页码：971 / 973

页数：3

共 50 条

[31] PROTECTION OF CORN (ZEA-MAYS) FROM ACETANILIDE HERBICIDAL INJURY WITH ANTIDOTE R-25788
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[32] EFFECT OF SOME S-TRIAZINE HERBICIDES ON PHOSPHATASES FROM CORN (ZEA-MAYS) ROOTS
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[33] EFFECT OF TILLAGE REDUCTION AND FERTILIZER TYPE ON SOIL PROPERTIES DURING CORN (ZEA-MAYS L) PRODUCTION
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[34] PURIFICATION AND PROPERTIES OF ADENOSINE-TRIPHOSPHATASE FROM ZEA-MAYS SEEDLING MICROSOMES
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[37] CHEMICAL MODIFICATION OF THE FUNCTIONAL ARGININE RESIDUE(S) OF MALIC ENZYME FROM ZEA-MAYS
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[38] EFFICACY AND MODE OF ACTION OF CGA-154281, A PROTECTANT FOR CORN (ZEA-MAYS) FROM METOLACHLOR INJURY
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[39] COMPARISON OF NITRITE REDUCTASE ENZYMES FROM GREEN LEAVES, SCUTELLA, AND ROOTS OF CORN (ZEA-MAYS L)
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[40] PROTECTION FROM PRIMISULFURON INJURY TO CORN (ZEA-MAYS) AND SORGHUM (SORGHUM-BICOLOR) WITH HERBICIDE SAFENERS
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