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...
Shranjeno v:
| Glavni avtor: | |
|---|---|
| Drugi avtorji: | |
| Format: | Thesis |
| Jezik: | angleščina |
| Izdano: |
Obafemi Awolowo University
2014
|
| Teme: | |
| Online dostop: | http://localhost:8080/xmlui/handle/123456789/2165 |
| Oznake: |
Označite
Brez oznak, prvi označite!
|
Komentirajte kot prvi!