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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Xehetasun bibliografikoak
Egile nagusia:	Osungbaro, Taiwo Olujide
Beste egile batzuk:	Adeyemi, I. A.
Formatua:	Thesis
Hizkuntza:	ingelesa
Argitaratua:	Obafemi Awolowo University 2014
Gaiak:	Fermentation
Sarrera elektronikoa:	http://localhost:8080/xmlui/handle/123456789/2165
Etiketak:	Etiketa erantsi Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!

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