Investigations into the Textural Characteristics of Agidi (A Fermented Corn Meal).

Investigations into the Textural Characteristics of Agidi (A Fermented Corn Meal).

The effect of particle size, maize variety, fermentation periods and methods of milling on textural properties of 'agidi' was investigated. Textural properties were evaluated, using the Brabender Amylograph, Gel tester, and sensory evaluation. The data obtained showed that 'agidi...

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Kaituhi matua:	Osungbaro, Taiwo Olujide
Ētahi atu kaituhi:	Adeyemi, I. A.
Hōputu:	Thesis
Reo:	Ingarihi
I whakaputaina:	Obafemi Awolowo University 2014
Ngā marau:	Fermentation
Urunga tuihono:	http://localhost:8080/xmlui/handle/123456789/2165
Tags:	Tāpirihia he Tūtohu No Tags, Be the first to tag this record!

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