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Ogi (food)
Physico-Chemical and Sensory Properties of “Agidi” from Pearl-Millet (Pennisetum Glaucum) and Bambara Groundnut (Vigna Subterranean) Flour Blends
Economic Implication of Industrialization of a Popular Weaning Food “Ogi” Production in Nigeria: a Review
Ogi-Baba) Storage Characteristics
Manufacturing Cost Analysis of Automated Pap Making
Production of a Cereal Based Product (Ogi): Influence of Co-Fermentation with Powdered Garlic and Ginger on the Microbiome
Studies on Akamu, a Traditional Fermented Maize Food Estudios En Akamu, Una Comida Tradicional De Maiz Fermentado
Microbial Characterization of Maize Fermentation Water During Ogi
Fermentation-Enabled Wellness Foods: a Fresh Perspective
Cereal-Based Fermented Foods and Beverages
African Sorghum-Based Fermented Foods: Past, Current and Future Prospects
"Gowé", a Sprouted Or Non Sprouted Sorghum Beverage from West-Africa
Croatian Journal of Food Science and Technology Improving Nutritive Value of Fermented Cereal Porridge 'Ogi' by Fortifying W
African Fermented Foods and Probiotics
Fermented Foods and Their Processing - Nduka Okafor
A Nigerian Fermented Maize Product
1 Developing an Efficient Method for Ogi Production
Changes Occurring in Spontaneous Maize Fermentation: an Overview
Physical and Nutritive Properties of Fermented Cereal Foods
Top View
Effect of Traditional and Modified Grain-Soaking Methods on Physicochemical Characteristics and Consumers’ Acceptability of Sorghum Ogi
Impart of Different Packaging Materials on Some Physicochemical and Acceptability of Moi Moi Prepared from Cowpea (Vina Unguiculata)
Non-Alcoholic Fermentation of Maize (Zea Mays) in Sub-Saharan Africa
8 Fermentation Dynamics During Production of Ogi, a Nigerian
Some Important Fermented Foods of Mid-Asia, the Middle East, and Africa
EVALUATION of VARIOUS CHARACTERISTICS of Akara (FRIED BEANS CAKE) MADE from COWPEA (Vigna Unguiculata) and SOYBEAN (Glycine Max) BLENDS
History of Uncommon Fermented Soyfoods: 157 References in Chronological Order
Microbial Quality Assessment of Fermented Maize Ogi (A Cereal Product) and Options for Overcoming Constraints in Production
The Role of Fermented Maize-Based Products on Nutrition Status and Morbidity of Children 6-59 Months Old in Western Kenya
Nigerian Indigenous Fermented Foods: Processes and Prospects
(Baker's Yeast) on the Fermentation of Ogi-A Nigerian Fermented Food
Soaking and Drying Effect on the Functional Properties of Ogi Produce from Some Selected Maize Varieties
Cereal Utilization in Nigeria
Bacteriological Quality of Garri and Ogi Sold in Markets in Keffi Metropolis Nasarawa State Nigeria by Dr
Quality Characteristics of Ogi Supplemented with Cashew Nut Flour
The Potential for Upgrading Traditional Fermented Foods Through Biotechnology
Food Culture and Cuisine in Nigeria
Microbial Succession Pattern in Ogi Fermentation
IDL-1378.Pdf
Nigerian Indigenous Fermented Foods: Their Traditional Process Operation, Inherent Problems, Improvements and Current Status
Viability of Lactic Acid Bacteria in Different Components of Ogi with Anti Diarrhoeagenic E
Ogi’ with Oyster Mushroom Flour Pleurotus( Ostreatus)
African Food Tradition Revisited by Research FP7 N°245025