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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Bibliografische gegevens
Hoofdauteur:	Oluwamukomi, Mathew Olusola
Andere auteurs:	Adeyemi, I. A.
Formaat:	Thesis
Taal:	Engels
Gepubliceerd in:	Obafemi Awolowo University 2014
Onderwerpen:	Agidi
Online toegang:	http://localhost:8080/xmlui/handle/123456789/2160
Tags:	Voeg label toe Geen labels, Wees de eerste die dit record labelt!

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