Roasted Barley Foods: Processing and Varietal Differences Affecting Kolo and Tihni, Traditional Grain Products in Northern Ethiopia
Publication details
Journal : Cereal foods world , vol. 58 , p. 71–79–9 , 2013
International Standard Numbers
:
Printed
:
0146-6283
Publication type : Academic article
Issue : 2
Links
:
DOI
:
doi.org/10.1094/CFW-58-2-0071
If you have questions about the publication, you may contact Nofima’s Chief Librarian.
Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no