Work

Microbiological changes during the traditional production of ogi-baba, a West African fermented sorghum gruel

Year: 1985

Type: article

Source: Journal of Cereal Science

DOI: 10.1016/s0733-5210(85)80027-8

Authors: S.A. Odunfa, S. Adeyele

Institution: University of Ibadan

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2038872695

FWCI: 2.479

Cites: 17

Cited by: 192

Related to: 10