[1]
“Physicochemical, Microbiologically Nutritional and Sensory Evaluation of Ogi (A Traditonal Cereal Based Beverage in Nigeria) Produced from Two Varieties of Sorghum”,
57, vol. 9, no. 1, pp. 38–49, Jun. 2020, doi:
10.18488/journal.57.2020.91.38.49.