Rheological characterization of akamu, a semi-liquid food made from maize, millet and sorghum

✍ Scribed by P.A. Sopade; A.L. Kassum

• Book ID: 119541352
• Publisher: Elsevier Science
• Year: 1992
• Tongue: English
• Weight: 601 KB
• Volume: 15
• Category: Article
• ISSN: 0733-5210
• DOI: 10.1016/s0733-5210(09)80071-4