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Please use this identifier to cite or link to this item: http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/22761
Title: EFFECT OF SOAKING, PARBOILING AND TEMPERATURE ON THE PROPERSITY OF BEAN POWDER FOR FAST FOOD PRODUCTION
Authors: AUDU, ANTHONY ENECHE
Issue Date: Nov-2008
URI: http://repository.futminna.edu.ng:8080/jspui/handle/123456789/22761
Appears in Collections:Agric. and Bioresources Engineering

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