Cowpea flour innovation in a traditional dish and its acceptability in selected areas of Oyo division

dc.contributor.author	Williams, C.E.
dc.date.accessioned	2007-11-12T21:31:40Z
dc.date.available	1979-04-01	en
dc.date.available	2007-11-12T21:31:40Z
dc.date.issued	1979
dc.description	, 1980	en
dc.description	Thesis, University of Ibadan, 1980	en
dc.format	Text	en
dc.format.extent	1 digital file (329 p. : ill.)	en
dc.format.mimetype	Application/pdf
dc.identifier.uri	http://hdl.handle.net/10625/2622
dc.language.iso	en
dc.publisher	University of Ibadan, Ibadan, NG	en
dc.subject	COWPEAS	en
dc.subject	FLOUR	en
dc.subject	EVALUATION	en
dc.subject	NIGERIA	en
dc.subject	PLANT PRODUCTION	en
dc.subject	STORAGE	en
dc.subject	SOCIAL ASPECTS	en
dc.subject	DIET	en
dc.subject	FOOD PREPARATION	en
dc.subject	FOOD CONSUMPTION	en
dc.subject	CHEMICAL ANALYSIS	en
dc.subject	FOOD COMPOSITION	en
dc.subject	FOOD	en
dc.subject	TESTING	en
dc.subject	PROTEINS	en
dc.subject	VENDORS	en
dc.subject	PROFIT	en
dc.title	Cowpea flour innovation in a traditional dish and its acceptability in selected areas of Oyo division	en
dc.type	Thesis	en
idrc.dspace.access	IDRC Only	en
idrc.project.number	760077
idrc.project.title	Cowpea processing (Nigeria)	en
idrc.rims.adhocgroup	IDRC SUPPORTED	en

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