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Please use this identifier to cite or link to this item: https://csirspace.foodresearchgh.site/handle/123456789/990
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dc.contributor.authorTortoe, C.-
dc.contributor.authorAkonor, P. T.-
dc.contributor.authorPadi, A.-
dc.contributor.authorBoateng, C.-
dc.contributor.authorOpoku Asiama, M.-
dc.contributor.authorAddy, P.-
dc.contributor.authorDawson, A. E.-
dc.contributor.authorWayo, T. C. A.-
dc.date.accessioned2017-12-15T09:09:03Z-
dc.date.available2017-12-15T09:09:03Z-
dc.date.issued2014-
dc.identifier.urihttps://csirspace.foodresearchgh.site/handle/123456789/990-
dc.description.abstractThis manual has been jointly prepared by the Food Research Institute (FR!) of the Council for Scientific and Industrial Research (CSIR) and the Women in Agricultural Development Directorate (WIAD) of the Ministry of Food and Agriculture (MoFA), Ghana. It is a manual produced under the West Africa Agricultural Productivity Programme (WAAPP2A) sponsored by the Government of Ghana and the World Bank. This manual is on pastry and bakery products made from composite flours intended for commercial uptake and utilization in Ghana.en_US
dc.language.isoenen_US
dc.subjectManualen_US
dc.subjectComposite flouren_US
dc.subjectProcessingen_US
dc.subjectRoot and tuberen_US
dc.subjectRecipesen_US
dc.subjectGhanaen_US
dc.titleRoot and tuber composite flour processing and recipe manualen_US
dc.typeOtheren_US
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