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https://csirspace.foodresearchgh.site/handle/123456789/950Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Dziedzoave, N. T. | - |
| dc.contributor.author | Graffham, A. | - |
| dc.contributor.author | Boateng, E. O. | - |
| dc.date.accessioned | 2017-12-11T09:26:46Z | - |
| dc.date.available | 2017-12-11T09:26:46Z | - |
| dc.date.issued | 2003 | - |
| dc.identifier.uri | https://csirspace.foodresearchgh.site/handle/123456789/950 | - |
| dc.description.abstract | This manual is to demonstrate the preparation of popular bakery products based on tested recipes by food scientists and professional bakers | en_US |
| dc.language.iso | en | en_US |
| dc.subject | Training manual | en_US |
| dc.subject | Cassava products | en_US |
| dc.subject | Bakery products | en_US |
| dc.subject | Ghana | en_US |
| dc.title | Training manual for the production of cassava based bakery products | en_US |
| dc.type | Other | en_US |
| Appears in Collections: | Food Research Institute | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Training_Manual_Production_Cassavabased_Bakeryproducts.pdf Restricted Access | 3 MB | Adobe PDF | View/Open Request a copy |
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