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PHYSICAL, FUNCTIONAL, PASTING AND MICROBIAL PROPERTIES OF SORGHUM (Sorghum bicolor M.) OGI AS INFLUENCED BY FERMENTATION METHODS
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Browsing PHYSICAL, FUNCTIONAL, PASTING AND MICROBIAL PROPERTIES OF SORGHUM (Sorghum bicolor M.) OGI AS INFLUENCED BY FERMENTATION METHODS by Subject

Browsing PHYSICAL, FUNCTIONAL, PASTING AND MICROBIAL PROPERTIES OF SORGHUM (Sorghum bicolor M.) OGI AS INFLUENCED BY FERMENTATION METHODS by Subject "Sorghum ogi, Malted sorghum, Inocula-induced fermentation, Ogi qualities"

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PHYSICAL, FUNCTIONAL, PASTING AND MICROBIAL PROPERTIES OF SORGHUM (Sorghum bicolor M.) OGI AS INFLUENCED BY FERMENTATION METHODS

IBITOYE, Wuraola Omolola (2023-06)

Ogi is a widely consumed food product but could possess low nutritional value when poorly processed. Fermentation had been found to improve its nutritional value, sensory properties and shelf life. However, information ...

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