Open AccessPhysico-Chemical Properties Chemical Composition and Acceptability of Instant ‘Ogi’ from Blends of Fermented Maize, Conophor Nut and Melon Seeds
Author(s) -
Oluwabukola Ojo D,
N Victor Enujiugha
Publication year - 2016
Publication title -
journal of food processing and technology
Language(s) - English
Resource type - Journals
ISSN - 2157-7110
DOI - 10.4172/2157-7110.1000640
Subject(s) - nut , instant , chemical composition , melon , food science , fermentation , chemistry , microbiology and biotechnology , biology , horticulture , organic chemistry , engineering , structural engineering