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

页码：217 / 221

页数：5

共 18 条

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AKINRELE, IA
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1970, 21 (12) : 619 - &
[2] AKINRELE IA, 1967, THESIS U IBADAN
[3] CARBOXYLIC-ACID PATTERNS IN OGI FERMENTATION
BANIGO, EOI
MULLER, HG
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1972, 23 (01) : 101 - +
[4] BANIGO EOI, 1969, THESIS U LEEDS
[5] Busson F., 1965, PLANTES ALIMENTAIRES
[6] CORNWELL P. B., 1959, Journal of the Science of Food and Agriculture, V10, P409, DOI 10.1002/jsfa.2740100801
[7] KENTJONES DW, 1967, MODERN CEREAL CHEMIS
[8] MULLER HG, 1970, J AGRIC SCI, V3, P187
[9] OKE OL, 1967, FOOD TECHNOL-CHICAGO, V21, P202
[10] Oyenuga V.A., 1968, NIGERIAS FOODS FEEDI