Tables 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
  • Table 1. The pH and moisture content of Ogi produced from six varieties at varying soaking period and drying temperature
  • Table 2. The effect of drying periods on the pasting properties of Ogi produced from A4Y and A5W
  • Table 3. The effect of drying periods on the pasting properties of Ogi produced from D1Y and D2Y
  • Table 4. The effect of drying periods on the pasting properties of Ogi produced from S7Y and T3W