Testing corn flour
The first tests for producing corn flour at the industrial level in Senegal have been completed. The initial 300 kg of macaroni made with a 50/50 or 70/30 blend of wheat and corn flour were considered quite acceptable. Taste and marketing trials...
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| Formato: | News Item |
| Lenguaje: | Inglés |
| Publicado: |
Technical Centre for Agricultural and Rural Cooperation
1987
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| Acceso en línea: | https://hdl.handle.net/10568/44769 |