MALOMO, Adekunbi Adetola et al.
 Evaluation of sugar and free amino acid during fermentation of ogi from maize, acha and sorghum.
<strong>Food Science and Applied Biotechnology</strong>, [S.l.], v. 4, n. 2, p. 111-118, oct. 2021.
ISSN 2603-3380.
Available at: &lt;<a href="https://www.ijfsab.com/index.php/fsab/article/view/136" target="_new">https://www.ijfsab.com/index.php/fsab/article/view/136</a>&gt;. Date accessed: 25 apr. 2025.
doi: <a href="https://doi.org/10.30721/fsab2021.v4.i2.136">https://doi.org/10.30721/fsab2021.v4.i2.136</a>.