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https://csirspace.foodresearchgh.site/handle/123456789/540Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Ankrah, E. K. | - |
| dc.date.accessioned | 2017-10-25T08:28:44Z | - |
| dc.date.available | 2017-10-25T08:28:44Z | - |
| dc.date.issued | 1996 | - |
| dc.identifier.uri | https://csirspace.foodresearchgh.site/handle/123456789/540 | - |
| dc.description.abstract | Glucose syrup samples were produced from fresh rotten plantain and dehydrated rotten plantain (Musa paradisiaca). The Dextrose Equivalent of the glucose syrup samples from the fresh rotten plantain and the dehydrated rotten plantain were 54 and 57 respectively | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Council for Scientific and Industrial Research (CSIR),Food Research Institute, Ghana | en_US |
| dc.subject | Glucose syrup | en_US |
| dc.subject | Product development | en_US |
| dc.subject | Musa paradisiaca | en_US |
| dc.subject | Plantain | en_US |
| dc.subject | Ghana | en_US |
| dc.title | Manufacture of glucose syrup from rotten plantain (Musa paradisiaca) | en_US |
| dc.type | Technical Report | en_US |
| Appears in Collections: | Food Research Institute | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Manufacture_Glucose_Syrup_Plantain.pdf | 2.11 MB | Adobe PDF |  View/Open |
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