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Please use this identifier to cite or link to this item: http://repository.futminna.edu.ng:8080/jspui/handle/123456789/17463
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dc.contributor.authorJames, S-
dc.contributor.authorYAKUBU, C M-
dc.contributor.authorBaba, I A-
dc.contributor.authorYusuf, J-
dc.contributor.authorSalaudeen, S T-
dc.date.accessioned2023-01-18T11:31:24Z-
dc.date.available2023-01-18T11:31:24Z-
dc.date.issued2011-10-10-
dc.identifier.urihttp://repository.futminna.edu.ng:8080/jspui/handle/123456789/17463-
dc.description.sponsorshipSelfen_US
dc.language.isoenen_US
dc.publisherNigerian Institute of Food Science and Technology (NIFST)en_US
dc.relation.ispartofseries2011;167 - 168-
dc.titleEffects of different processing methods on the proximate composition of guna flour.en_US
dc.typeOtheren_US
Appears in Collections:Food Science & Technology

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