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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Autor principal:	Osungbaro, Taiwo Olujide
Altres autors:	Adeyemi, I. A.
Format:	Thesis
Idioma:	anglès
Publicat:	Obafemi Awolowo University 2014
Matèries:	Fermentation
Accés en línia:	http://localhost:8080/xmlui/handle/123456789/2165
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

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