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https://csirspace.foodresearchgh.org/handle/1/612| Title: | Establishment of standard quality and process parameters for "agbelima" and the dehydrated fermented cassava dough: some characteristics of market samples of "agbelima" and the effects of various traditional innoculants in fermenting cassava for "agbelima" |
| Authors: | Dziedzoave, N. T. |
| Keywords: | Fermentation;Cassava dough;Agbelima;Ghana |
| Issue Date: | 1989 |
| Publisher: | Council for Scientific and Industrial Research (CSIR),Food Research Institute, Ghana |
| URI: | https://csirspace.foodresearchgh.site/handle/1/612 |
| Appears in Collections: | Food Research Institute |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Establishment_Standard_Quality_Process_Parameters_Agbelima.pdf | 17.47 MB | Adobe PDF |  View/Open |
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