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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Détails bibliographiques
Auteur principal:	Osungbaro, Taiwo Olujide
Autres auteurs:	Adeyemi, I. A.
Format:	Thèse
Langue:	anglais
Publié:	Obafemi Awolowo University 2014
Sujets:	Fermentation
Accès en ligne:	http://localhost:8080/xmlui/handle/123456789/2165
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!

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