Citation to this article as recorded by
Optimization of processing conditions of Ogi produced from maize
using response surface methodology (RSM) Cogent Food & Agriculture Vol. 3, Issue 1, , 2017 |
High-Throughput Sequence Analyses of Bacterial
Communities and Multi-Mycotoxin Profiling During Processing of Different
Formulations of Kunu, a Traditional Fermented Beverage Frontiers in Microbiology |
How to cite this article
F.C. Akharaiyi and F.O. Omoya, 2008. Effect of Processing Methods on the Microbiological Quality of Liquid Pap Ogi Prepared from Maize. Trends in Applied Sciences Research, 3: 330-334.
URL: https://scialert.net/abstract/?doi=tasr.2008.330.334
URL: https://scialert.net/abstract/?doi=tasr.2008.330.334