A LABORATORY PROCEDURE FOR THE PREPARATION OF OGI, A NIGERIAN FERMENTED FOOD

被引：27

作者：

AKINGBALA, JO ^{[1
]}

ROONEY, LW ^{[1
]}

FAUBION, JM ^{[1
]}

机构：

[1] TEXAS A&M UNIV,DEPT SOIL & CROP SCI,CEREAL QUAL LAB,COLLEGE STN,TX 77843

来源：

关键词：

D O I：

10.1111/j.1365-2621.1981.tb04212.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1523 / 1526

页数：4

共 15 条

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[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1970, 21 (12) : 619 - &
[3] MANUFACTURE OF OGI (A NIGERIAN FERMENTED CEREAL PORRIDGE) - COMPARATIVE EVALUATION OF CORN, SORGHUM AND MILLET
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[J]. AGRONOMY JOURNAL, 1978, 70 (05) : 775 - 779
[8] MAXSON ED, 1972, CROP SCI, V12, P1253
[9] NICOL D, 1954, MALNUTRITION AFRICAN
[10] NORRIS JR, 1971, THESIS TEXAS AM U CO