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Please use this identifier to cite or link to this item: http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/11149
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dc.contributor.authorJames, S-
dc.contributor.authorYakubu, CM-
dc.contributor.authorBaba-Ibrahim, A-
dc.contributor.authorJames, Y-
dc.contributor.authorSolahudeen, ST-
dc.date.accessioned2021-07-23T06:44:05Z-
dc.date.available2021-07-23T06:44:05Z-
dc.date.issued2011-
dc.identifier.issn247011-
dc.identifier.urihttp://repository.futminna.edu.ng:8080/jspui/handle/123456789/11149-
dc.language.isoenen_US
dc.publisherNigerian Institute of Food Science and Technologyen_US
dc.titleEffects of Different Processing Methods on the Proximate Composition of Guna Flouren_US
dc.typeArticleen_US
Appears in Collections:Food Science & Technology

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