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Please use this identifier to cite or link to this item:
https://csirspace.foodresearchgh.site/handle/123456789/991| Title: | The production process of high quality cassava flour (HQCF): training manual |
| Authors: | Vowotor, K. A. Komlaga, G. A. Kudjawu, B. D. Glover-Amengor, M. Tortoe, C. Gyato, C. Oduro-Yeboah, C. Mensah, B. A. Baidoo, E. A. |
| Keywords: | Training manual;High quality cassava flour;Production;Ghana |
| Issue Date: | 2009 |
| Publisher: | Council for Scientific and Industrial Research (CSIR),Food Research Institute, Ghana |
| URI: | https://csirspace.foodresearchgh.site/handle/123456789/991 |
| Appears in Collections: | Food Research Institute |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Production_Process_High_Quality_Cassava_Flour_Training_Manual.pdf Restricted Access | 9.5 MB | Adobe PDF | View/Open Request a copy |
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