Figure 1. Drying rate of Ogi produced from four varieties of maize and dried at varying temperature

From

Soaking and Drying Effect on the Functional Properties of Ogi Produce from Some Selected Maize Varieties

Bolaji O.T., Oyewo A.O, Adepoju P.A

American Journal of Food Science and Technology. 2014, 2(5), 150-157 doi:10.12691/ajfst-2-5-3