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https://csirspace.foodresearchgh.org/handle/1/539Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Ankrah, E. K. | - |
| dc.date.accessioned | 2017-10-25T08:17:48Z | - |
| dc.date.available | 2017-10-25T08:17:48Z | - |
| dc.date.issued | 1996 | - |
| dc.identifier.uri | https://csirspace.foodresearchgh.site/handle/1/539 | - |
| dc.description.abstract | In this article, caramel powder was developed from rotten plantain(Musa paradisiaca). The physical and chemical properties of the powder and its mixture were investigated | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Council for Scientific and Industrial Research (CSIR),Food Research Institute, Ghana | en_US |
| dc.subject | Product development | en_US |
| dc.subject | Caramel powder | en_US |
| dc.subject | Plantain | en_US |
| dc.subject | Musa paradisiaca | en_US |
| dc.title | Development of caramel powder from rotten plantain (Musa paradisiaca) | en_US |
| dc.type | Technical Report | en_US |
| Appears in Collections: | Food Research Institute | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Development_Caramelpowder_Plantain.pdf | 2.37 MB | Adobe PDF |  View/Open |
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