Banku: Its Degree of Gelatinization and Development of a Quick Cooking Product

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Bibliographic Details
Published inCanadian Institute of Food Science and Technology journal Vol. 13; no. 3; pp. 131 - 134
Main Authors Owusu–Ansah, J., van de Voort, F.R., Bediako-Amoa, B.
Format Journal Article
LanguageEnglish
Published 01.07.1980
Subjects
field crops
food processing
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ISSN:0315-5463
DOI:10.1016/S0315-5463(80)73352-7