Please use this identifier to cite or link to this item:
http://repository.futminna.edu.ng:8080/jspui/handle/123456789/11149| Title: | Effects of Different Processing Methods on the Proximate Composition of Guna Flour |
| Authors: | James, S Yakubu, CM Baba-Ibrahim, A James, Y Solahudeen, ST |
| Issue Date: | 2011 |
| Publisher: | Nigerian Institute of Food Science and Technology |
| URI: | http://repository.futminna.edu.ng:8080/jspui/handle/123456789/11149 |
| ISSN: | 247011 |
| Appears in Collections: | Food Science & Technology |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Document_5.jpg | 644.81 kB | JPEG | View/Open |
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