(Q29013995)

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Characterization of the Beninese traditional ogi, a fermented maize slurry: physicochemical and microbiological aspects

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Characterization of the Beninese traditional ogi, a fermented maize slurry: physicochemical and microbiological aspects (English)

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https://doi.org/10.1046%2FJ.1365-2621.1998.00169.X

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23 March 2017

author name string

Mathurin Coffi Nago

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1

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https://doi.org/10.1046%2FJ.1365-2621.1998.00169.X

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Joseph D. Hounhouigan

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2

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https://doi.org/10.1046%2FJ.1365-2621.1998.00169.X

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Noël Akissoe

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3

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https://doi.org/10.1046%2FJ.1365-2621.1998.00169.X

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23 March 2017

Elisabeth Zanou

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4

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https://doi.org/10.1046%2FJ.1365-2621.1998.00169.X

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Christian Mestres

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5

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publication date

June 1998

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https://doi.org/10.1046%2FJ.1365-2621.1998.00169.X

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published in

International Journal of Food Science and Technology

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https://doi.org/10.1046%2FJ.1365-2621.1998.00169.X

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volume

33

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issue

3

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https://doi.org/10.1046%2FJ.1365-2621.1998.00169.X

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307-315

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https://doi.org/10.1046%2FJ.1365-2621.1998.00169.X

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cites work

Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawè, a fermented maize dough from Benin

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https://api.crossref.org/works/10.1046%2FJ.1365-2621.1998.00169.X

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21 January 2018

Pepsin digestibility of proteins in sorghum and other major cereals

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https://api.crossref.org/works/10.1046%2FJ.1365-2621.1998.00169.X

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21 January 2018

Fermentation studies on maize during the preparation of a traditional african starch-cake food

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https://api.crossref.org/works/10.1046%2FJ.1365-2621.1998.00169.X

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21 January 2018

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10.1046/J.1365-2621.1998.00169.X

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https://doi.org/10.1046%2FJ.1365-2621.1998.00169.X

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23 March 2017

(Q29013995)

Characterization of the Beninese traditional ogi, a fermented maize slurry: physicochemical and microbiological aspects

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