1. CSIR Ghana Institutional Repository

Browsing by Author Michodjehoun, V. L.

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TitleAuthor(s)Issue DateType
Steeping time and dough fermentation affect the milling behaviour and quality of white kenkey(nsiho), a sour stiff dumpling prepared from dehulled maize grainsOduro-Yeboah, C.; Mestres, C.; Amoa-Awua, W. K.; Fliedel, G.; Durand, N.; Matignon, B.; Michodjehoun, V. L.; Saalia, F. K.; Sakyi-Dawson, E.; Abbey, L. D.2016Article
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