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https://csirspace.foodresearchgh.site/handle/123456789/1256Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Amoa-Awua, W. K. | - |
| dc.contributor.author | Mensah, B. A. | - |
| dc.contributor.author | Owusu, M. | - |
| dc.contributor.author | Komlaga, G. A. | - |
| dc.contributor.author | Asiedu, D. | - |
| dc.date.accessioned | 2018-03-01T09:17:26Z | - |
| dc.date.available | 2018-03-01T09:17:26Z | - |
| dc.date.issued | 2003 | - |
| dc.identifier.uri | https://csirspace.foodresearchgh.site/handle/123456789/1256 | - |
| dc.language.iso | en | en_US |
| dc.publisher | Council for Scientific and Industrial Research (CSIR),Food Research Institute, Ghana | en_US |
| dc.subject | Yam | en_US |
| dc.subject | Yam flour | en_US |
| dc.subject | Processing | en_US |
| dc.subject | Convenience food | en_US |
| dc.title | Improved method for the processing of yam into flour and shelf stable couscous, wasawasa, as a convenience food | en_US |
| dc.type | Technical Report | en_US |
| 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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