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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محفوظ في:

التفاصيل البيبلوغرافية
المؤلف الرئيسي:	Osungbaro, Taiwo Olujide
مؤلفون آخرون:	Adeyemi, I. A.
التنسيق:	أطروحة
اللغة:	الإنجليزية
منشور في:	Obafemi Awolowo University 2014
الموضوعات:	Fermentation
الوصول للمادة أونلاين:	http://localhost:8080/xmlui/handle/123456789/2165
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!

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