Please use this identifier to cite or link to this item:
http://repository.futminna.edu.ng:8080/jspui/handle/123456789/22761| Title: | EFFECT OF SOAKING, PARBOILING AND TEMPERATURE ON THE PROPERSITY OF BEAN POWDER FOR FAST FOOD PRODUCTION |
| Authors: | AUDU, ANTHONY ENECHE |
| Issue Date: | Nov-2008 |
| URI: | http://repository.futminna.edu.ng:8080/jspui/handle/123456789/22761 |
| Appears in Collections: | Agric. and Bioresources Engineering |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| ABE00455.pdf | 18.14 MB | Adobe PDF | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.