C.I. Owuamanam
Department of Food Science and Technology, Federal University of Technology, Owerri, Nigeria
LiveDNA: 234.19159
C.C. Ogueke
Department of Food Science and Technology, Federal University of Technology, Owerri, Nigeria
LiveDNA: 234.3795
S.C. Achinewhu
Department of Food Science and Technology, River State University of Science and Technology, Port Harcourt, Nigeria
I.S. Barimalaa
Department of Food Science and Technology, River State University of Science and Technology, Port Harcourt, Nigeria
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How to cite this article
C.I. Owuamanam, C.C. Ogueke, S.C. Achinewhu and I.S. Barimalaa, 2011. Quality Characteristics of Gari as Affected by Preferment Liquor, Temperature and Duration of Fermentation. American Journal of Food Technology, 6: 374-384.
DOI: 10.3923/ajft.2011.374.384
URL: https://scialert.net/abstract/?doi=ajft.2011.374.384
DOI: 10.3923/ajft.2011.374.384
URL: https://scialert.net/abstract/?doi=ajft.2011.374.384