Artigo · Revista · 2021

Evaluation of sugar and free amino acid during fermentation of ogi from maize, acha and sorghum

Adekunbi Adetola Malomo, Babatunde Olawoye, Abiola Folakemi Olaniran, Omowumi Ibipeju Olaniyi, Adedoyin Adedayo, Hezekiah Adekanmi Adeniran e mais 1

Food Science and Applied Biotechnology

• Acesso aberto · Híbrido

Lê-lo10.30721/fsab2021.v4.i2.136