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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Библиографические подробности
Главный автор:	Osungbaro, Taiwo Olujide
Другие авторы:	Adeyemi, I. A.
Формат:	Диссертация
Язык:	английский
Опубликовано:	Obafemi Awolowo University 2014
Предметы:	Fermentation
Online-ссылка:	http://localhost:8080/xmlui/handle/123456789/2165
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!

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