Effect of differences in variety and dry milling of maize on textural characteristics of Ogi (fermented maize porridge) and Agidi (fermented maize meal)

✍ Scribed by Taiwo O Osungbaro

• Publisher: John Wiley and Sons
• Year: 1990
• Tongue: English
• Weight: 523 KB
• Volume: 52
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740520102