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https://csirspace.foodresearchgh.site/handle/123456789/545Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Ankrah, E. K. | - |
| dc.date.accessioned | 2017-10-25T09:13:27Z | - |
| dc.date.available | 2017-10-25T09:13:27Z | - |
| dc.date.issued | 1994 | - |
| dc.identifier.uri | https://csirspace.foodresearchgh.site/handle/123456789/545 | - |
| dc.description.abstract | The quality of gari was measured in terms of physical and chemical characteristics involving the determination of swelling capacity, proximate composition, starch and minerals | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Council for Scientific and Industrial Research (CSIR),Food Research Institute, Ghana | en_US |
| dc.subject | Gari quality | en_US |
| dc.subject | Gari | en_US |
| dc.subject | Ghana | en_US |
| dc.subject | Quality evaluation | en_US |
| dc.title | Quality evaluation of gari | en_US |
| dc.type | Technical Report | en_US |
| Appears in Collections: | Food Research Institute | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Quality_Evaluation_Gari.pdf | 2.62 MB | Adobe PDF |  View/Open |
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