Comparative sensory evaluation of Agidi made from hungry rice (Acha) (Digitaria exilis) and corn (Zea mays).
This work evaluated the Comparative sensory properties of agidi made from hungry rice (acha/ Digitaria exilis) and maize (zea mays)”. The production of hungry rice and maize were made up of the following recipe: 1200g hungry rice, 300g of chewable cow bone, 14 medium fresh tomatoe balls, 6 medium ba...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Católica de Temuco
2020-09-01
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| Series: | Sustainability, Agri, Food and Environmental Research |
| Subjects: | |
| Online Access: | http://safer.uct.cl/index.php/safer/article/view/1838/pdf |