Characterization of the Beninese traditional ogi, a fermented maize slurry: physico-chemical and microbiological aspects

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dc.contributor.authorNago, Coffi Mathurnin
dc.contributor.authorHOUNHOUIGAN, DJIDJOHO JOSEPH
dc.contributor.authorAKISSOE, H. NOËL
dc.contributor.authorZanou, Elisabeth
dc.contributor.authorMestres, Christian
dc.date.accessioned2026-06-02T16:06:57Z
dc.date.available2026-06-02T16:06:57Z
dc.date.issued1998
dc.description.abstractCharacterization of the Beninese traditional ogi, a fermented maize slurry: physico-chemical and microbiological aspects
dc.identifier.otherBECDB-8430
dc.identifier.urihttps://dspace.uac.bj/handle/123456789/7573
dc.language.isofr
dc.relation.ispartofInternational Journal of Food Science and Technology
dc.subjectFermentation
dc.subjectmaize
dc.subjectslurry
dc.subjectporridge
dc.subjectquality
dc.titleCharacterization of the Beninese traditional ogi, a fermented maize slurry: physico-chemical and microbiological aspects
dc.typeArticle

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