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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Detalhes bibliográficos
Autor principal:	Osungbaro, Taiwo Olujide
Outros Autores:	Adeyemi, I. A.
Formato:	Thesis
Idioma:	inglês
Publicado em:	Obafemi Awolowo University 2014
Assuntos:	Fermentation
Acesso em linha:	http://localhost:8080/xmlui/handle/123456789/2165
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