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https://csirspace.foodresearchgh.site/handle/123456789/198Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Dei-Tutu, J. | - |
| dc.date.accessioned | 2017-10-09T09:54:42Z | - |
| dc.date.available | 2017-10-09T09:54:42Z | - |
| dc.date.issued | 1975 | - |
| dc.identifier.citation | Ghana Journal Of Agricultural Science, 8, 153-157 | en_US |
| dc.identifier.issn | 0855-0042 | - |
| dc.identifier.uri | https://csirspace.foodresearchgh.site/handle/123456789/198 | - |
| dc.description.abstract | Tatale mix, a dehydrated convenience food based on ripe plantain has been developed. The level of ripeness of plantain was found to affect the texture of Tatale produced from the mix. The best stage of ripeness of plantain for Tatale mix was found to be a stage between firm ripeness and very soft ripeness. The mix produced good quality Tatale after 18 months storage | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Council for Scientific and Industrial Research (CSIR), Ghana | en_US |
| dc.subject | Product development | en_US |
| dc.subject | Plantains | en_US |
| dc.subject | Dehydration | en_US |
| dc.subject | Tatale mix | en_US |
| dc.title | Studies on the development of tatale mix, a plantain product | en_US |
| dc.type | Article | en_US |
| dc.journalname | Ghana Journal Of Agricultural Science | - |
| Appears in Collections: | Food Research Institute | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| GJAS_8_Dei_Tutu.pdf | 2.58 MB | Adobe PDF |  View/Open |
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