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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Bibliografiske detaljer
Hovedforfatter:	Osungbaro, Taiwo Olujide
Andre forfattere:	Adeyemi, I. A.
Format:	Thesis
Sprog:	engelsk
Udgivet:	Obafemi Awolowo University 2014
Fag:	Fermentation
Online adgang:	http://localhost:8080/xmlui/handle/123456789/2165
Tags:	Tilføj Tag Ingen Tags, Vær først til at tagge denne postø!

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