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https://csirspace.foodresearchgh.site/handle/123456789/1432Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Buckman, E. S. | - |
| dc.contributor.author | Mboom, F. P. | - |
| dc.contributor.author | Boateng, C. | - |
| dc.contributor.author | Padi, A. | - |
| dc.contributor.author | Asiamah, E. | - |
| dc.date.accessioned | 2021-04-12T09:54:32Z | - |
| dc.date.available | 2021-04-12T09:54:32Z | - |
| dc.date.issued | 2018 | - |
| dc.identifier.uri | https://csirspace.foodresearchgh.site/handle/123456789/1432 | - |
| dc.description.abstract | Cowpea is used in diverse ways around the globe for the preparation of salads, casseroles, fritters, bean cakes, and choice. The objective of this work is to develop a composite cowpea-spiced mix for waffle making. The preparation of the waffle flour proceeds with the processing of the spices (pepper, onion, and ginger) into powder. The powdered spices are then used in the formulation of the waffle flour mix | en |
| dc.language.iso | en | en |
| dc.publisher | CSIR-Food Research Institute, Accra | en |
| dc.subject | Cowpea | en |
| dc.subject | Waffle making | en |
| dc.subject | Training manual | en |
| dc.subject | Ghana | en |
| dc.title | Cowpea waffle making manual | en |
| dc.type | Other | en |
| Appears in Collections: | Food Research Institute | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Cowpea_Waffle_Making_Manual.pdf Restricted Access | 366.96 kB | Adobe PDF | View/Open Request a copy |
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