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

• Taiwo O. Osungbaro

Journal

• Journal of Fermentation and Bioengineering

  Journal of Fermentation and Bioengineering 70 (1), 22-25, 1990-01

  Elsevier BV

Keywords

• Applied Microbiology and Biotechnology
• Biotechnology

Details

• CRID: 1360003443886031872
• NII Article ID: 110002681052
• NII Book ID: AA10702688
• DOI: 10.1016/0922-338x(90)90024-q
• ISSN: 0922338X
• Web Site: https://api.elsevier.com/content/article/PII:0922338X9090024Q?httpAccept=text/xml
• Web Site: https://api.elsevier.com/content/article/PII:0922338X9090024Q?httpAccept=text/plain
• Data Source:
  • Crossref
  • CiNii Articles