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Please use this identifier to cite or link to this item: http://repository.futminna.edu.ng:8080/jspui/handle/123456789/22761
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dc.contributor.authorAUDU, ANTHONY ENECHE-
dc.date.accessioned2023-12-15T18:01:32Z-
dc.date.available2023-12-15T18:01:32Z-
dc.date.issued2008-11-
dc.identifier.urihttp://repository.futminna.edu.ng:8080/jspui/handle/123456789/22761-
dc.language.isoenen_US
dc.titleEFFECT OF SOAKING, PARBOILING AND TEMPERATURE ON THE PROPERSITY OF BEAN POWDER FOR FAST FOOD PRODUCTIONen_US
dc.typeThesisen_US
Appears in Collections:Agric. and Bioresources Engineering

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