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

Shelf stability of agidi produced from maize (Zea mays) and the effects of sodium benzoate treatment in combination with low temperature storage

Ogiehor, I.S.*, Ekundayo, A.O. and Okwu, G.I.
Department of Microbiology, food and Industrial division, Ambrose Alli University, P.M.B, 14, Ekpoma, Nigeria.
Email: [email protected]

  •  Accepted: 13 April 2005
  •  Published: 31 July 2005

How to cite this article

APA /
Ogiehor, I. S., Ekundayo, A. O., & Okwu, G. I. (2005). Shelf stability of agidi produced from maize (Zea mays) and the effects of sodium benzoate treatment in combination with low temperature storage. African Journal of Biotechnology , 4(7), 738-743.
Chicago /
Ogiehor, I.S., Ekundayo, A.O. and Okwu, G.I.. "Shelf stability of agidi produced from maize (Zea mays) and the effects of sodium benzoate treatment in combination with low temperature storage." African Journal of Biotechnology 4, no. 7 (2005): 738-743.
MLA /
Ogiehor, et al. "Shelf stability of agidi produced from maize (Zea mays) and the effects of sodium benzoate treatment in combination with low temperature storage." African Journal of Biotechnology 4.7 (2005): 738-743.
DOI /
https://doi.org/10.5897/AJB2005.000-3134
URL /
https://academicjournals.org/journal/AJB/article-abstract/A022A6A10694

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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