Autor:
Omueti, O.
Iken, J.
Okoruwa, A.
Kling, J.
Eleven maize varieties were evaluated for their component yields, protein and ash contents and organoleptic properties when processed into two traditional Nigerian foods, ogi and eko. Significant differences were observed among varieties for component yields and total percent recovery. Yields of ...
Enlace original:
https://cgspace.cgiar.org/handle/10568/91753
Omueti, O.
,
Iken, J.
,
Okoruwa, A.
,
Kling, J.
,
[Comparison of component yields and sensory properties of traditional Nigerian foods (Ogi and Eko) derived from eleven maize varieties]
,
Comparison of component yields and sensory properties of traditional Nigerian foods (Ogi and Eko) derived from eleven maize varieties
