Please use this identifier to cite or link to this item:
http://repository.futminna.edu.ng:8080/jspui/handle/123456789/17463| Title: | Effects of different processing methods on the proximate composition of guna flour. |
| Authors: | James, S YAKUBU, C M Baba, I A Yusuf, J Salaudeen, S T |
| Issue Date: | 10-Oct-2011 |
| Publisher: | Nigerian Institute of Food Science and Technology (NIFST) |
| Series/Report no.: | 2011;167 - 168 |
| URI: | http://repository.futminna.edu.ng:8080/jspui/handle/123456789/17463 |
| Appears in Collections: | Food Science & Technology |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| James guna.pdf | 205.55 kB | Adobe PDF | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.