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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书目详细资料
主要作者:	Osungbaro, Taiwo Olujide
其他作者:	Adeyemi, I. A.
格式:	Thesis
语言:	英语
出版:	Obafemi Awolowo University 2014
主题:	Fermentation
在线阅读:	http://localhost:8080/xmlui/handle/123456789/2165
标签:	添加标签没有标签, 成为第一个标记此记录!

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