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https://csirspace.foodresearchgh.site/handle/123456789/1358Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Tortoe, C. | - |
| dc.contributor.author | Nketia, S. | - |
| dc.contributor.author | Yakubu, M. | - |
| dc.date.accessioned | 2019-10-28T07:56:51Z | - |
| dc.date.available | 2019-10-28T07:56:51Z | - |
| dc.date.issued | 2019 | - |
| dc.identifier.uri | https://csirspace.foodresearchgh.site/handle/123456789/1358 | - |
| dc.description.abstract | This training manual is purposely developed for the training of processors, Micro-Small-Medium Scale Enterprises (MSME’s), food industries, agribusiness entrepreneurs, young graduates, students, lectures, researchers, commercial farmers and anyone interested in processing cassava into improved gari and agbelima for export markets. It is also a training manual for field usage by Agricultural Extension Agents (AEAs) | en |
| dc.language.iso | en | en |
| dc.publisher | Council for Scientific and Industrial Research, Food Research Institute | en |
| dc.subject | Cassava processing | en |
| dc.subject | Gari | en |
| dc.subject | Agbelima | en |
| dc.subject | Ghana | en |
| dc.title | Cassava processing into improved gari and agbelima flour for export markets | en |
| dc.type | Other | en |
| Appears in Collections: | Food Research Institute | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Cassava_Processing_Improved_Gari_Agbelima_Exports_Markets.pdf Restricted Access | 1.09 MB | Adobe PDF | View/Open Request a copy |
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