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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Detalles Bibliográficos
Autor Principal:	Osungbaro, Taiwo Olujide
Outros autores:	Adeyemi, I. A.
Formato:	Thesis
Idioma:	inglés
Publicado:	Obafemi Awolowo University 2014
Subjects:	Fermentation
Acceso en liña:	http://localhost:8080/xmlui/handle/123456789/2165
Tags:	Engadir etiqueta Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!

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