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https://csirspace.foodresearchgh.org/handle/1/824Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Plahar, W. A. | - |
| dc.contributor.author | Osei-Yaw, A. | - |
| dc.date.accessioned | 2017-11-08T10:15:07Z | - |
| dc.date.available | 2017-11-08T10:15:07Z | - |
| dc.date.issued | 1978 | - |
| dc.identifier.uri | https://csirspace.foodresearchgh.site/handle/1/824 | - |
| dc.language.iso | en | en_US |
| dc.publisher | Council for Scientific and Industrial Research (CSIR),Food Research Institute, Ghana | en_US |
| dc.subject | Corn dough | en_US |
| dc.subject | Fermented maize | en_US |
| dc.subject | Ghana | en_US |
| dc.subject | Chemical characteristics | en_US |
| dc.subject | Organoleptic characteristics | en_US |
| dc.title | Chemical and organoleptic characteristics of traditionally fermented market samples of corn dough | en_US |
| dc.type | Technical Report | en_US |
| Appears in Collections: | Food Research Institute | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Chemical_Organoleptic_Characteristics_Fermented_Corn_Dough.pdf | 4.09 MB | Adobe PDF |  View/Open |
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