African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

Full Length Research Paper

Influence of ginger on sensory properties and shelf-life of ogi, a Nigerian traditional fermented food

I.  A.  Adesokan1*, O. P Abiola1 and M. O Ogundiya2
1Department of Science Laboratory Technology, The Polytechnic, Ibadan, Nigeria. 2Department of Biology, Faculty of Science, The Polytechnic, Ibadan, Nigeria.
Email: [email protected]

  •  Accepted: 18 March 2010
  •  Published: 22 March 2010

How to cite this article

APA /
Adesokan, I. A., Abiola, O. P., & Ogundiya, M. O. (2010). Influence of ginger on sensory properties and shelf-life of ogi, a Nigerian traditional fermented food. African Journal of Biotechnology , 9(12), 1803-1808.
Chicago /
I.  A.  Adesokan, O. P Abiola and M. O Ogundiya. "Influence of ginger on sensory properties and shelf-life of ogi, a Nigerian traditional fermented food." African Journal of Biotechnology 9, no. 12 (2010): 1803-1808.
MLA /
I.  A.  Adesokan, O. P Abiola and M. O Ogundiya. "Influence of ginger on sensory properties and shelf-life of ogi, a Nigerian traditional fermented food." African Journal of Biotechnology 9.12 (2010): 1803-1808.
DOI /
https://doi.org/10.5897/AJB10.1147
URL /
https://academicjournals.org/journal/AJB/article-abstract/8B4C5AF18430

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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