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, [S. l.], v. 9, n. 1, p. 38–49, 2020. DOI: 10.18488/journal.57.2020.91.38.49. Disponível em: https://archive.conscientiabeam.com/index.php/57/article/view/1568. Acesso em: 7 sep. 2026.