1. FUTMinna Institutional Repository
  2. Conference Papers
  3. SCHOOL OF AGRICULTURE & AGRICULTURAL TECHNOLOGY (SAAT)
  4. Food Science & Technology
Please use this identifier to cite or link to this item: http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/18724
Full metadata record
DC FieldValueLanguage
dc.contributor.authorAnuonye, J.C-
dc.contributor.authorUsman, Abdulazeez-
dc.contributor.authorDaniel, E.U.-
dc.date.accessioned2023-05-08T16:04:55Z-
dc.date.available2023-05-08T16:04:55Z-
dc.date.issued2011-10-
dc.identifier.urihttp://repository.futminna.edu.ng:8080/jspui/handle/123456789/18724-
dc.description.sponsorshipselfen_US
dc.language.isoenen_US
dc.publisherNIFSTen_US
dc.titleSensory properties of bread produced using different sourdough culturesen_US
dc.typeArticleen_US
Appears in Collections:Food Science & Technology

Files in This Item:
File Description SizeFormat 
35 th 08-May-2023 16-09-32.pdf1.16 MBAdobe PDFView/Open
Show simple item record


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.