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pro vyhledávání: '"Rafat Ojuolape A. Sani"'
Autor:
M. M. Odewole, M. O. Sunmonu, Deborah Oluyemisi Opaleke, Olabamibo Adeyinka-Ajiboye, Rafat Ojuolape A. Sani, M. T. Aiyejoritan
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 9, Iss 2, Pp 108-113 (2017)
The effect of two process conditions (fermentation time (B) and mix ratio (A)) on the dry mixture of maize (M) and sorghum (S) powder (ogi) was investigated. Five mix ratios (1 (M50:S50), 2 (M60:S40), 3 (M70:S30), 4 (M80:S20), 5 (M90:S10)), and five
Externí odkaz:
https://doaj.org/article/db13497554b442c2ae043ee39dfe9014