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Please use this identifier to cite or link to this item:
https://csirspace.foodresearchgh.site/handle/123456789/824| Title: | Chemical and organoleptic characteristics of traditionally fermented market samples of corn dough |
| Authors: | Plahar, W. A. Osei-Yaw, A. |
| Keywords: | Corn dough;Fermented maize;Ghana;Chemical characteristics;Organoleptic characteristics |
| Issue Date: | 1978 |
| Publisher: | Council for Scientific and Industrial Research (CSIR),Food Research Institute, Ghana |
| URI: | https://csirspace.foodresearchgh.site/handle/123456789/824 |
| Appears in Collections: | Food Research Institute |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Chemical_Organoleptic_Characteristics_Fermented_Corn_Dough.pdf | 4.09 MB | Adobe PDF |  View/Open |
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