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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Bibliografische gegevens
Hoofdauteur:	Osungbaro, Taiwo Olujide
Andere auteurs:	Adeyemi, I. A.
Formaat:	Thesis
Taal:	Engels
Gepubliceerd in:	Obafemi Awolowo University 2014
Onderwerpen:	Fermentation
Online toegang:	http://localhost:8080/xmlui/handle/123456789/2165
Tags:	Voeg label toe Geen labels, Wees de eerste die dit record labelt!

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