Please use this identifier to cite or link to this item:
http://ir.futminna.edu.ng:8080/jspui/handle/123456789/18724| Title: | Sensory properties of bread produced using different sourdough cultures |
| Authors: | Anuonye, J.C Usman, Abdulazeez Daniel, E.U. |
| Issue Date: | Oct-2011 |
| Publisher: | NIFST |
| URI: | http://repository.futminna.edu.ng:8080/jspui/handle/123456789/18724 |
| Appears in Collections: | Food Science & Technology |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 35 th 08-May-2023 16-09-32.pdf | 1.16 MB | Adobe PDF | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.