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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Hlavní autor:	Osungbaro, Taiwo Olujide
Další autoři:	Adeyemi, I. A.
Médium:	Diplomová práce
Jazyk:	angličtina
Vydáno:	Obafemi Awolowo University 2014
Témata:	Fermentation
On-line přístup:	http://localhost:8080/xmlui/handle/123456789/2165
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!

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