[1]
2020. Physicochemical, Microbiologically Nutritional and Sensory Evaluation of Ogi (A Traditonal Cereal Based Beverage in Nigeria) Produced from Two Varieties of Sorghum.
The International Journal of Biotechnology. 9, 1 (Jun. 2020), 38–49. DOI:
https://doi.org/10.18488/journal.57.2020.91.38.49.