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Publications by Lateef Oladimeji Sanni
Modelling of Mechanical Properties of Five Maize Varieties at Critical Processing Conditions in the Production of Fermented Slurry-Ogi
International Journal of Food Properties
Food Science
Related publications
Nutritional and Sensory Properties of Co-Fermented Maize, Millet and Sorghum/Soybean Pap-(Ogi)
MOJ Food Processing & Technology
Critical Role of Processing on the Mechanical Properties of Cross-Linked Highly Loaded Nanocomposites
Effectiveness of Mechanical Weed Control on Italian Flint Varieties of Maize
Renewable Agriculture and Food Systems
Agronomy
Crop Science
Food Science
Genetic Screening of Functional Properties of Lactic Acid Bacteria in a Fermented Pearl Millet Slurry and in the Metagenome of Fermented Starchy Foods
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Bacterial Diversity and Mycotoxin Reduction During Maize Fermentation (Steeping) for Ogi Production
Frontiers in Microbiology
Microbiology
Modelling Regional Input Markets With Numerous Processing Plants: The Case of Green Maize for Biogas Production in Germany
Environmental Modelling and Software
Ecological Modeling
Environmental Engineering
Software
Production of Green Juice With an Intensive Thermo-Mechanical Fractionation Process. Part II: Effect of Processing Conditions on the Liquid Fraction Properties
Chemical Engineering Journal
Environmental Chemistry
Chemistry
Chemical Engineering
Manufacturing Engineering
Industrial
Evaluation of Maize Varieties for Grain Yield Under Water-Restricted Conditions
Journal of Experimental Agriculture International
Improving Nutritive Value of Fermented Cereal Porridge ‘Ogi’ by Fortifying With Bambara Nut
Croatian Journal of Food Science and Technology
