Order Article Reprints

Adakole MI, Ogori AF, Ikya JK-H, Upev V, Sardo G, Naibaho J, Korus M, Bono G, Okpala COR, Girgih AT. Fermented Millet “Ibyer” Beverage Enhanced with Ginger Powder: An Assessment of Microbiological, Pasting, Proximate, and Sensorial Properties. Applied Sciences. 2021; 11(7):3151. https://doi.org/10.3390/app11073151

Adakole, Maria Iji, Akama Friday Ogori, Julius Kwagh-Hal Ikya, Vincent Upev, Giacomo Sardo, Joncer Naibaho, Maciej Korus, Gioacchino Bono, Charles Odilichukwu R. Okpala, and Abraham Tartenger Girgih. 2021. "Fermented Millet “Ibyer” Beverage Enhanced with Ginger Powder: An Assessment of Microbiological, Pasting, Proximate, and Sensorial Properties" Applied Sciences 11, no. 7: 3151. https://doi.org/10.3390/app11073151

Adakole, M. I., Ogori, A. F., Ikya, J. K. -H., Upev, V., Sardo, G., Naibaho, J., Korus, M., Bono, G., Okpala, C. O. R., & Girgih, A. T. (2021). Fermented Millet “Ibyer” Beverage Enhanced with Ginger Powder: An Assessment of Microbiological, Pasting, Proximate, and Sensorial Properties. Applied Sciences, 11(7), 3151. https://doi.org/10.3390/app11073151