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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Autore principale:	Osungbaro, Taiwo Olujide
Altri autori:	Adeyemi, I. A.
Natura:	Tesi
Lingua:	inglese
Pubblicazione:	Obafemi Awolowo University 2014
Soggetti:	Fermentation
Accesso online:	http://localhost:8080/xmlui/handle/123456789/2165
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