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Nutritional Properties of Ogi Powder and Sensory Perception of Ogi Porridge Made From Synthetic Provitamin: A Maize Genotype

机译：OGI粉末营养特性及ogi粥合成肽的感官感知：玉米基因型

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期刊名称 Frontiers in Nutrition
作者
Omololami Tolulope Akinsola; Emmanuel Oladeji Alamu; Bolanle Omolara Otegbayo; Abebe Menkir; Busie Maziya-Dixon;
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作者单位

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年(卷),期 2021(-1),-1
年度 2021
页码 -1
总页数 12
原文格式 PDF
正文语种
中图分类营养学;
关键词

机译：OGI。;
入库时间 2022-08-21 12:18:51

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专利

1. Nutritional and textural qualities of Soy-Ogi (soy-maize porridge) and Agidi (fermented Soy-Ogi meal) [J] . T.O. OSUNGBARO, Y.A. ESUOSO, K.O. ESUOSO La Rivista Italiana delle Sostanze Grasse . 2000,第6期

机译：大豆-Ogi（大豆玉米粥）和Agidi（发酵的大豆-Ogi粕）的营养和质地品质
2. Effect of fermentation time and mix ratio on some nutritional qualities of the dry mixture of maize and sorghum powder (Ogi) [J] . M. M. Odewole, M. O. Sunmonu, Deborah Oluyemisi Opaleke, Croatian Journal of Food Science and Technology . 2017,第2期

机译：发酵时间和混合比对玉米和高粱粉（Ogi）干混合物某些营养品质的影响
3. Nutritional and sensory properties of instant maize porridge fortified with Moringa oleiferaleaves and termite {Macrotermes falciger) powders [J] . Khavhatondwi Rinah Netshiheni, Mpho Edward Mashau, Afam Israel Obiefuna Jideani Nutrition & Food Science . 2019,第4期

机译：植物玉米粥的营养和感官特性强化了辣木，与白蚁{Macrotermes Falciger）粉末
4. Objective Assessment of Safety, Shelf life, Sensory Perceptions, Nutrition and Economics in Food Product and Process Development [C] . Ashok Dhruv 7th Conference of Food Engineering (CoFE 2001) and A Topical Conference of 2001 AIChE Annual Meeting, Nov 5-9, 2001, Reno, NV . 2001

机译：客观评估食品和过程开发中的安全性，保质期，感官知觉，营养和经济学
5. Flavor formation and sensory perception of selected peanut genotypes (Arachis hypogea L.) as affected by storage water activity, roasting, and planting date. [D] . Baker, George Leroy, IV. 2002

机译：受贮水活度，焙烧和播种日期的影响，所选花生基因型（花生）的风味形成和感官知觉。
6. Nutritional composition and antinutritional properties of maize ogi cofermented with pigeon pea [O] . Uchechukwu I. Okafor, Adebunkola M. Omemu, Adewale O. Obadina, 2018

机译：木豆玉米麦的营养成分和抗营养性能。
7. Nutritional Properties of Ogi Powder and Sensory Perception of Ogi Porridge Made From Synthetic Provitamin: A Maize Genotype [O] . Omololami Tolulope Akinsola, Emmanuel Oladeji Alamu, Bolanle Omolara Otegbayo, 2021

机译：OGI粉末营养特性及ogi粥合成肽的感官感知：玉米基因型

Nutritional Properties of Ogi Powder and Sensory Perception of Ogi Porridge Made From Synthetic Provitamin: A Maize Genotype

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