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Please use this identifier to cite or link to this item:
https://csirspace.foodresearchgh.org/handle/1/1256| Title: | Improved method for the processing of yam into flour and shelf stable couscous, wasawasa, as a convenience food |
| Authors: | Amoa-Awua, W. K. Mensah, B. A. Owusu, M. Komlaga, G. A. Asiedu, D. |
| Keywords: | Yam;Yam flour;Processing;Convenience food |
| Issue Date: | 2003 |
| Publisher: | Council for Scientific and Industrial Research (CSIR),Food Research Institute, Ghana |
| URI: | https://csirspace.foodresearchgh.site/handle/1/1256 |
| Appears in Collections: | Food Research Institute |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Improved_Method_Processing_Yam_Flour_Amoa_Awua_et al.pdf | 102.65 kB | Adobe PDF |  View/Open |
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