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Citation to this article as recorded by
Adebowale, A.A., M.T. Adegoke, S.A. Sanni, M.O. Adegunwa and G.O. Fetuga, 2012. Functional properties and biscuit making potentials of sorghum-wheat flour composite. Am. J. Food Technol., 7: 372-379. CrossRefDirect Link |
Falola, A.O., O.P. Olatidoye, S.O. Adesala and M. Amusan, 2014. Modification and quality characteristics of cocoyam starch and its potential for Chin-Chin production. Pak. J. Nutr., 13: 768-773. CrossRef |
Olayiwola, J.O., V. Inyang and M.A. Bello, 2017. Bacteriological and proximate evaluation of ginger-fortified fermented Maize (OGI). Am. J. Food Technol., 12: 374-378. CrossRefDirect Link |
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How to cite this article
K.O. Ajanaku, C.O. Ajanaku, A. Edobor-Osoh and O.C. Nwinyi, 2012. Nutritive Value of Sorghum Ogi Fortified with Groundnut Seed (Arachis hypogaea L.). American Journal of Food Technology, 7: 82-88.
DOI: 10.3923/ajft.2012.82.88
URL: https://scialert.net/abstract/?doi=ajft.2012.82.88
DOI: 10.3923/ajft.2012.82.88
URL: https://scialert.net/abstract/?doi=ajft.2012.82.88