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https://csirspace.foodresearchgh.org/handle/1/1484| Title: | Sensory quality of four cooked rice varieties |
| Authors: | Oduro-Yeboah, C. Buckman, E. Mboom, F. P. Boateng, C. |
| Keywords: | Sensory evaluation;Rice |
| Issue Date: | 2018 |
| Publisher: | CSIR-Food Research Institute, Accra |
| URI: | https://csirspace.foodresearchgh.site/handle/1/1484 |
| Appears in Collections: | Food Research Institute |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Sensory_Qualities_Four_Cooked_Rice.pdf | 146.6 kB | Adobe PDF |  View/Open |
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