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Please use this identifier to cite or link to this item: https://csirspace.foodresearchgh.site/handle/123456789/479
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dc.contributor.authorOduro-Yeboah, C.-
dc.contributor.authorArthur, W.-
dc.contributor.authorAmponsah, S. K. K.-
dc.contributor.authorSampare, A. S.-
dc.contributor.authorYakubu, M.-
dc.contributor.authorAddo, P.-
dc.contributor.authorDowuona, S.-
dc.contributor.authorMensah, D.-
dc.contributor.authorDelabor, P.-
dc.date.accessioned2017-10-23T09:36:54Z-
dc.date.available2017-10-23T09:36:54Z-
dc.date.issued2017-
dc.identifier.urihttps://csirspace.foodresearchgh.site/handle/123456789/479-
dc.language.isoenen_US
dc.publisherCouncil for Scientific and Industrial Research (CSIR),Food Research Institute, Ghanaen_US
dc.subjectPhysicochemical propertiesen_US
dc.subjectFunctional propertiesen_US
dc.subjectPlantain flouren_US
dc.subjectCocoyam flouren_US
dc.subjectMaize flouren_US
dc.subjectYam flouren_US
dc.subjectFufu flouren_US
dc.subjectDrum dryeren_US
dc.titlePhysiochemical and functional properties of plantain, cocoyam, yam flours and maize flour production using a drum dryeren_US
dc.typeTechnical Reporten_US
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