Figures index

From

Impact of Soaking Period and Drying Temperature on the Pasting Properties of Ogi Produced from Some Selected Maize Varieties

Bolaji O.T., Abegunde T.A, Praise-Ofuani-Oyinloye O.C, Fashakin J.F, Apotiola Z.O.

American Journal of Food Science and Technology. 2017, 5(5), 220-227 doi:10.12691/ajfst-5-5-8
  • Figure 1. Moisture pattern with respect to drying time of Ogi produced from six maize varieties
  • Figure 2. Interaction effect of final viscosity with soaking time and drying temperature