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Effect of fermentation period on amylose content and textural characteristics of “Ogi” (a fermented maize porridge)

✍ Scribed by Taiwo O. Osungbaro

Book ID: 113396223
Publisher: Elsevier Science
Year: 1990
Tongue: English
Weight: 369 KB
Volume: 70
Category: Article
ISSN: 0922-338X
DOI: 10.1016/0922-338x(90)90024-q

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