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...
Saved in:
| 主要作者: | |
|---|---|
| 其他作者: | |
| 格式: | Thesis |
| 语言: | 英语 |
| 出版: |
Obafemi Awolowo University
2014
|
| 主题: | |
| 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!
|
成为第一个发表评论!