Please use this identifier to cite or link to this item:
http://repository.futminna.edu.ng:8080/jspui/handle/123456789/15870| Title: | Pasting properties of wheat and yeast fermented rice bran flour blends. In: Innovations and upgrades for food value chain competitiveness in Nigeria. |
| Authors: | CHINMA, C.E Shakirah Omotoke Azeez ANUONYE, J.C OKOLI, O.C |
| Issue Date: | Oct-2017 |
| Publisher: | Nigeria Institute of Food Science and Technology |
| Citation: | Chinma, C. E., Azeez, S.O, Shittu, S.O, Anuonye, J.C & Okoli, O.C (2017). Pasting properties of wheat and yeast fermented rice bran flour blends. In: Innovations and upgrades for food value chain competitiveness in Nigeria. Proceedings of the 41st Nigerian Institute of Food Science and Conference held in Abuja. Edited by Shittu, T.A, Olapade, A.A, Adeola, A.A, Oke, M.O., Awoyale, W., Karim O.R. and Abu, J. O Pp 69-70. |
| Abstract: | XXX |
| URI: | http://repository.futminna.edu.ng:8080/jspui/handle/123456789/15870 |
| Appears in Collections: | Food Science & Technology |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 41ST NIFST.pdf | 612.44 kB | Adobe PDF | View/Open |
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