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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Bibliografske podrobnosti
Glavni avtor:	Osungbaro, Taiwo Olujide
Drugi avtorji:	Adeyemi, I. A.
Format:	Thesis
Jezik:	angleščina
Izdano:	Obafemi Awolowo University 2014
Teme:	Fermentation
Online dostop:	http://localhost:8080/xmlui/handle/123456789/2165
Oznake:	Označite Brez oznak, prvi označite!

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