Puffing characteristics of yam (Dioscorea alata) flour

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dc.AdvisorSammy, G. M. (George Moon)
dc.DateSubmitted1987
dc.DegreeTypeMaster of Philosophy (M.Phil.)
dc.DepartmentChemical Engineering, Food Technology Unit
dc.FacultyEngineering
dc.InstitutionUniversity of the West Indies (Saint Augustine, Trinidad and Tobago)
dc.LCCallNumberTP444.Y3 K88 P9
dc.contributor.authorKpodo, Kafui A.
dc.date.accessioned2008-12-09T11:05:15Z
dc.date.available2008-12-09T11:05:15Z
dc.date.issued2008-12-09T11:05:15Z
dc.identifier.urihttps://hdl.handle.net/2139/2338
dc.language.isoenen
dc.relation.urihttps://hdl.handle.net/2139/38576
dc.rightsPlease contact the West Indiana Division at the University of the West Indies,St.Augustine in order to view the full thesis. Contact: wimail@sta.uwi.edu
dc.subject.lcshYams -- Research
dc.titlePuffing characteristics of yam (Dioscorea alata) flouren
dc.typeThesisen

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