MALOMO, A. A. .; OLANIYI, O. I. .; OLANIRAN, A. F. .; ABIOSE, S. H. . USE OF PRINCIPAL COMPONENT ANALYSIS AND AGGLOMERATIVE HIERARCHY CLUSTERING TO STUDY THE RELATIONSHIP BETWEEN ALPHA AMYLASE AND STARCH DURING FERMENTATION OF OGI FROM MAIZE, SORGHUM AND ACHA. Bacterial Empire, [S. l.], v. 3, n. 4, p. 66–69, 2020. DOI: 10.36547/be.2020.3.4.66-69. Disponível em: https://office.scicell.org/index.php/BE/article/view/155. Acesso em: 3 may. 2024.