INFLUENCE OF PH AND ACIDITY ON THE FERMENTATION OF FINGER MILLET SPICED OGI
The purpose of this research work was to evaluate the effect of ginger and garlic on the fermentation dynamics of finger millet made ogi. It is important to allow cereals achieve acidification during fermentation in order to improve the organoleptic properties and safety of the product. Spiced finge...
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| Autores principales: | , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Stefan cel Mare University of Suceava
2019
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/bb4a9303a66647afa5a3c66a36e4fb91 |
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