Open AccessChemical Composition, Physico-Chemical Properties, and Acceptability of Instant ‘Ogi’ from Blends of Fermented Maize, Conophor Nut and Melon Seeds
Author(s) -
Ojo DO,
Enujiugha VN
Publication year - 2016
Publication title -
journal of food processing and technology
Language(s) - English
Resource type - Journals
ISSN - 2157-7110
DOI - 10.4172/2157-7110.1000630
Subject(s) - nut , instant , food science , melon , fermentation , fermentation in food processing , chemical composition , chemistry , biology , horticulture , lactic acid , organic chemistry , structural engineering , engineering , genetics , bacteria
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