Rheological characterization of akamu, a semi-liquid food made from maize, millet and sorghum
- 31 March 1992
- journal article
- Published by Elsevier in Journal of Cereal Science
- Vol. 15 (2) , 193-202
- https://doi.org/10.1016/s0733-5210(09)80071-4
Abstract
No abstract availableKeywords
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