Banku: Its Degree of Gelatinization and Development of a...

Canadian Institute of Food Science and Technology Journal 1980 / 7 Vol. 13; Iss. 3

Banku: Its Degree of Gelatinization and Development of a Quick Cooking Product

Owusu–Ansah, J., van de Voort, F.R., Bediako-Amoa, B.
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Volume:
13
Language:
english
Journal:
Canadian Institute of Food Science and Technology Journal
DOI:
10.1016/S0315-5463(80)73352-7
Date:
July, 1980
File:
PDF, 1.49 MB
english, 1980
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