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https://csirspace.foodresearchgh.site/handle/123456789/1266Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Tortoe, C. | - |
| dc.contributor.author | Akonor, P. T. | - |
| dc.contributor.author | Padi, A. | - |
| dc.contributor.author | Buckman, E. S. | - |
| dc.contributor.author | Boateng, C. | - |
| dc.contributor.author | Agbezudor, J. | - |
| dc.contributor.author | Ofori, E. | - |
| dc.contributor.author | Addy, P. | - |
| dc.contributor.author | Dawson, A. E. | - |
| dc.date.accessioned | 2018-03-02T10:59:33Z | - |
| dc.date.available | 2018-03-02T10:59:33Z | - |
| dc.date.issued | 2016 | - |
| dc.identifier.uri | https://csirspace.foodresearchgh.site/handle/123456789/1266 | - |
| dc.description.abstract | This is a manual jointly prepared by the Food Research Institute (FRI) of the Council for Scientific and Industrial Research (CSIR) and the Women in Agricultural Development Directorate (WIAD) of the Ministry of Food and Agriculture (MoFA), Ghana. It's a manual produced under the West Africa Agricultural Productivity Programme (WAAPP2A) sponsored by the Government of Ghana and the World Bank. This manual is on processing of yam and water yam composite flour for pastry and bakery products made from composite flours envisioned for commercial uptake and utilization in Ghana | 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 | Yam | en_US |
| dc.subject | Water yam | en_US |
| dc.subject | Composite flour | en_US |
| dc.subject | Processing | en_US |
| dc.subject | Recipes | en_US |
| dc.subject | Ghana | en_US |
| dc.title | Yam and water yam composite flour, processing and recipes preparation manual | en_US |
| dc.type | Other | en_US |
| Appears in Collections: | Food Research Institute | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Yam_Water_Yam_Composite_Flour_Processing_Recipes_Preparation_Manual_Tortoe_et al.pdf Restricted Access | 25.07 MB | Adobe PDF | View/Open Request a copy |
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