Innovations in the production of kenkey, a traditional fermented maize product of Ghana: nutritional, physical and safety aspects

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Publication details: Wageningen Agricultural University 1995Edition: Description: 135pISBN:

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Item type	Current library	Call number	Status	Date due	Barcode
Books	University Library	635.67:663.452 NCH (Browse shelf(Opens below))	Available		G0007103

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Previous	635.655:663 SOL Solid-substrate fermentation of soya beans to tempe: process innovations and product characteristics	635.656:632.1 OYA Root rot of peas in the Netherlands; fungal pathogens, inoculum potential and soil receptivity	635.67 HOU Fermentation of maize (Zeamays L.) meal for mawe production in Benin: physical, chemical and microbiological aspects	635.67:663.452 NCH Innovations in the production of kenkey, a traditional fermented maize product of Ghana: nutritional, physical and safety aspects	63:57: 6(1-773) FAO Agricultural biotechnology in the Developing world	635.7 GEO Cheytharivukal: Vanilla	63:577 SAD Biochemical methods for agricultural sciences.	Next

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