MALOMO, Adekunbi Adetola et al. Evaluation of sugar and free amino acid during fermentation of ogi from maize, acha and sorghum. Food Science and Applied Biotechnology, [S.l.], v. 4, n. 2, p. 111-118, oct. 2021. ISSN 2603-3380. Available at: <https://www.ijfsab.com/index.php/fsab/article/view/136>. Date accessed: 22 may 2022. doi: https://doi.org/10.30721/fsab2021.v4.i2.136.