Please use this identifier to cite or link to this item: https://csirspace.foodresearchgh.site/handle/123456789/1281
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dc.contributor.authorAdinsi, L.-
dc.contributor.authorAkissoe, N.-
dc.contributor.authorAmoa-Awua, W. K.-
dc.contributor.authorAwad, S.-
dc.contributor.authorDalode, G.-
dc.contributor.authorWassef, H. H.-
dc.contributor.authorHounhouigan, D. J.-
dc.contributor.authorMestres, C.-
dc.contributor.authorOduro-Yeboah, C.-
dc.contributor.authorSacca, C.-
dc.contributor.authorAhmed, Z. S.-
dc.date.accessioned2018-04-24T10:10:40Z-
dc.date.available2018-04-24T10:10:40Z-
dc.date.issued2013-
dc.identifier.urihttps://csirspace.foodresearchgh.site/handle/123456789/1281-
dc.language.isoenen_US
dc.subjectCereal productsen_US
dc.subjectPrototypeen_US
dc.subjectGhanaen_US
dc.titleIntermediary report on new combined processes and cereal productsen_US
dc.typeTechnical Reporten_US
Appears in Collections:Food Research Institute

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