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                                       Details for article 52 of 59 found articles
 
 
  Steeping time and dough fermentation affect the milling behaviour and quality of white kenkey(nsiho), a sour stiff dumpling prepared from dehulled maize grains
 
 
Title: Steeping time and dough fermentation affect the milling behaviour and quality of white kenkey(nsiho), a sour stiff dumpling prepared from dehulled maize grains
Author: Oduro-Yeboah, Charlotte
Mestres, Christian
Amoa-Awua, Wisdom
Fliedel, Genevieve
Durand, Noël
Matignon, Brigitte
Michodjehoun, Vioutou Laetitia
Saalia, Firibu Kwesi
Sakyi-Dawson, Esther
Abbey, Lawrence
Appeared in: Journal of cereal science
Paging: Volume 69 (2016) nr. C pages 6 p.
Year: 2016
Contents:
Publisher: Elsevier Ltd
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 52 of 59 found articles
 
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