Figure 2. Interaction effect of final viscosity with soaking time and drying temperature

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