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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| Үндсэн зохиолч: | |
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| Бусад зохиолчид: | |
| Формат: | Дипломын ажил |
| Хэл сонгох: | англи |
| Хэвлэсэн: |
Obafemi Awolowo University
2014
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| Нөхцлүүд: | |
| Онлайн хандалт: | http://localhost:8080/xmlui/handle/123456789/2165 |
| Шошгууд: |
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