Please use this identifier to cite or link to this item:
http://ir.futminna.edu.ng:8080/jspui/handle/123456789/16904Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | CHINMA, C.E | - |
| dc.contributor.author | ANUONYE, J.C | - |
| dc.contributor.author | Shakirah, Omotoke Azeez | - |
| dc.contributor.author | SHITTU, S.A | - |
| dc.contributor.author | GBADAMOSI, O.F | - |
| dc.date.accessioned | 2023-01-08T20:05:06Z | - |
| dc.date.available | 2023-01-08T20:05:06Z | - |
| dc.date.issued | 2016-10-26 | - |
| dc.identifier.citation | Chinma, C. E., Anuonye, J.C., Azeez, S.O, Shittu, S.O & Gbadamosi, O.F (2016). Proximate composition and functional properties of wheat and yeast fermented rice bran flour blends. In: Innovations and upgrades for food value chain competitiveness in Nigeria. Proceedings of the 40th Nigerian Institute of Food Science and Conference held in Kano. Edited by Abu, J.O, Shittu, T.A, Yusuf, M.I, Olapade, A.A, Uvere, P.O and Uzomah, A. Pp 17-18. | en_US |
| dc.identifier.issn | 0189-7241 | - |
| dc.identifier.uri | http://repository.futminna.edu.ng:8080/jspui/handle/123456789/16904 | - |
| 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 | Proximate composition and functional 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 | |
|---|---|---|---|---|
| 40TH NIFST.pdf | 520.13 kB | Adobe PDF | View/Open |
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