Please use this identifier to cite or link to this item:
http://ir.futminna.edu.ng:8080/jspui/handle/123456789/15870Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | CHINMA, C.E | - |
| dc.contributor.author | Shakirah Omotoke Azeez | - |
| dc.contributor.author | ANUONYE, J.C | - |
| dc.contributor.author | OKOLI, O.C | - |
| dc.date.accessioned | 2022-12-22T22:59:03Z | - |
| dc.date.available | 2022-12-22T22:59:03Z | - |
| dc.date.issued | 2017-10 | - |
| dc.identifier.citation | Chinma, C. E., Azeez, S.O, Shittu, S.O, Anuonye, J.C & Okoli, O.C (2017). Pasting properties of wheat and yeast fermented rice bran flour blends. In: Innovations and upgrades for food value chain competitiveness in Nigeria. Proceedings of the 41st Nigerian Institute of Food Science and Conference held in Abuja. Edited by Shittu, T.A, Olapade, A.A, Adeola, A.A, Oke, M.O., Awoyale, W., Karim O.R. and Abu, J. O Pp 69-70. | en_US |
| dc.identifier.uri | http://repository.futminna.edu.ng:8080/jspui/handle/123456789/15870 | - |
| dc.description.abstract | XXX | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Nigeria Institute of Food Science and Technology | en_US |
| dc.title | Pasting properties of wheat and yeast fermented rice bran flour blends. In: Innovations and upgrades for food value chain competitiveness in Nigeria. | en_US |
| dc.type | Presentation | en_US |
| Appears in Collections: | Food Science & Technology | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 41ST NIFST.pdf | 612.44 kB | Adobe PDF | View/Open |
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