An Investigation into the Keeping Quality of “Agidi”.

An Investigation into the Keeping Quality of “Agidi”.

The effect of storage time and temperature, souring period, surfactant and packaging materials on the keeping quality of Agidi was investigated. Changes in quality were evaluated by determining the moisture content, syneresis, iodine blue value, acidity and pH. The gel strength, microbial load and t...

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Bibliographic Details
Main Author:	Oluwamukomi, Mathew Olusola
Other Authors:	Adeyemi, I. A.
Format:	Thesis
Language:	English
Published:	Obafemi Awolowo University 2014
Subjects:	Agidi
Online Access:	http://localhost:8080/xmlui/handle/123456789/2160
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