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...

Бүрэн тодорхойлолт

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Номзүйн дэлгэрэнгүй
Үндсэн зохиолч:	Osungbaro, Taiwo Olujide
Бусад зохиолчид:	Adeyemi, I. A.
Формат:	Дипломын ажил
Хэл сонгох:	англи
Хэвлэсэн:	Obafemi Awolowo University 2014
Нөхцлүүд:	Fermentation
Онлайн хандалт:	http://localhost:8080/xmlui/handle/123456789/2165
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!

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