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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Autor principal: Oluwamukomi, Mathew Olusola
Otros Autores: Adeyemi, I. A.
Formato: Tesis
Lenguaje:inglés
Publicado: Obafemi Awolowo University 2014
Materias:
Agidi
Acceso en línea:http://localhost:8080/xmlui/handle/123456789/2160
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