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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Detaylı Bibliyografya
Yazar:	Osungbaro, Taiwo Olujide
Diğer Yazarlar:	Adeyemi, I. A.
Materyal Türü:	Tez
Dil:	İngilizce
Baskı/Yayın Bilgisi:	Obafemi Awolowo University 2014
Konular:	Fermentation
Online Erişim:	http://localhost:8080/xmlui/handle/123456789/2165
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!

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