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...
Wedi'i Gadw mewn:
| Prif Awdur: | Oluwamukomi, Mathew Olusola |
|---|---|
| Awduron Eraill: | Adeyemi, I. A. |
| Fformat: | Traethawd Ymchwil |
| Iaith: | Saesneg |
| Cyhoeddwyd: |
Obafemi Awolowo University
2014
|
| Pynciau: | |
| Mynediad Ar-lein: | http://localhost:8080/xmlui/handle/123456789/2160 |
| Tagiau: |
Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
|
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Eitemau Tebyg
-
Investigations into the Textural Characteristics of Agidi (A Fermented Corn Meal).
gan: Osungbaro, Taiwo Olujide
Cyhoeddwyd: (2014) -
Couldn’t keep it to myself : testimonies from our imprisoned sisters
gan: LAMB, Wally
Cyhoeddwyd: (2003) -
FACTORS INFLUENCING THE CHOICE OF RECORD KEEPING AMONG POULTRY FARMERS IN EKITI STATE, NIGERIA
gan: Adedapo, A. O., et al.
Cyhoeddwyd: (2019) -
Investigating oceanography
gan: SVERDRUP, Keith A.
Cyhoeddwyd: (2020) -
The investigation of the impact of leachate from Solous Waste Dumpsite, Isheri, Lagos, on the groundawater quality
gan: Ojo-Awo, Nicholas Adesina
Cyhoeddwyd: (2019)