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https://csirspace.foodresearchgh.site/handle/123456789/139Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Andah, A. | - |
| dc.date.accessioned | 2017-10-05T09:14:23Z | - |
| dc.date.available | 2017-10-05T09:14:23Z | - |
| dc.date.issued | 1973 | - |
| dc.identifier.citation | The Home Scientist, 2 (1), 25-26 | en_US |
| dc.identifier.uri | https://csirspace.foodresearchgh.site/handle/123456789/139 | - |
| dc.language.iso | en | en_US |
| dc.publisher | Ghana Home Science Association | en_US |
| dc.subject | Biscuits | en_US |
| dc.subject | Bread | en_US |
| dc.subject | Wheat flour | en_US |
| dc.subject | Ghana | en_US |
| dc.title | Do all flour make good bread and biscuits? | en_US |
| dc.type | Article | en_US |
| dc.journalname | The Home Scientist | - |
| Appears in Collections: | Food Research Institute | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| HS_2_1_Andah.pdf | 707.35 kB | Adobe PDF |  View/Open |
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