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

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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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Author Bediako-Amoa, B.
Owusu–Ansah, J.
van de Voort, F.R.
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crossref_primary_10_1002_jsfa_2740340414
Cites_doi 10.1111/j.1365-2621.1955.tb16862.x
10.1002/star.19730250308
10.1002/jsfa.2740201103
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Rasper (10.1016/S0315-5463(80)73352-7_bib0030) 1969; 20
Jones (10.1016/S0315-5463(80)73352-7_bib0015) 1955; 20
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SubjectTerms field crops
food processing
Title Banku: Its Degree of Gelatinization and Development of a Quick Cooking Product
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