Open AccessPhysicochemical, Microbiologically Nutritional and Sensory Evaluation of Ogi (A Traditonal Cereal Based Beverage in Nigeria) Produced from Two Varieties of Sorghum
Author(s) -
Ozabor Praise Tmiladee,
Fadahunsi Festus,
Adepeju Adekemi Oluwabunmi
Publication year - 2020
Publication title -
the international journal of biotechnology
Language(s) - English
Resource type - Journals
eISSN - 2306-9864
pISSN - 2306-6148
DOI - 10.18488/journal.57.2020.91.38.49
Subject(s) - titratable acid , sorghum , fermentation , food science , lactic acid , chemistry , weaning , sweet sorghum , microorganism , agronomy , biology , zoology , bacteria , genetics
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom