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Ogi Quality of Sorghum Flour Dry-Milled from Fermented Sorghum Grains

✍ Scribed by I. A. ADEYEMI

Book ID: 108813417
Publisher: Institute of Food Technologists
Year: 1988
Tongue: English
Weight: 277 KB
Volume: 53
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1988.tb07773.x

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The depletion of global fossil fuel deposits will soon become a reality (Holtberg and Hirsch, 2003). It is imperative to search any alternative energy that can reduce the depletion rate. Biofuel is a promising alternative to partially substitute petroleum-derived fuel, and more importantly to reduce