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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Bibliografiska uppgifter
Huvudupphovsman:	Osungbaro, Taiwo Olujide
Övriga upphovsmän:	Adeyemi, I. A.
Materialtyp:	Lärdomsprov
Språk:	engelska
Publicerad:	Obafemi Awolowo University 2014
Ämnen:	Fermentation
Länkar:	http://localhost:8080/xmlui/handle/123456789/2165
Taggar:	Lägg till en tagg Inga taggar, Lägg till första taggen!

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