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dc.contributor.authorTechnical Centre for Agricultural and Rural Cooperation
dc.date.accessioned2014-10-08T13:15:50Z
dc.date.available2014-10-08T13:15:50Z
dc.date.issued1989
dc.identifier.citationCTA. 1989. Sorghum biscuits. Spore 19. CTA, Wageningen, The Netherlands.
dc.identifier.issn1011-0054
dc.identifier.urihttps://hdl.handle.net/10568/45006
dc.descriptionThese biscuits are made from 50% of white sorghum or maize and are manufactured exactly like traditional biscuits made from 100% wheat flour. Using locally grown cereals is an economic advantage, and they have proved popular with consurners, who like the taste. The biscuits are being tested at the Ecole Nationale des Industries AgroAlimentaires du Cameroun (ENSIAAC and by the Institut de Technologie Alimentaire de Dakar (ITA), who will gladly pass on the recipe to anyone interested. For more details, contact: ITA - Route des Peres Maristes - BP 2765 - Dakar-Hann SENEGAL
dc.description.abstractThese biscuits are made from 50% of white sorghum or maize and are manufactured exactly like traditional biscuits made from 100% wheat flour. Using locally grown cereals is an economic advantage, and they have proved popular with consurners, who...
dc.language.isoen
dc.publisherCTA
dc.relation.ispartofseriesSpore, Spore 19
dc.sourceSpore
dc.titleSorghum biscuits
dc.typeNews Item
cg.subject.ctaCROPS
cg.identifier.statusOpen Access
cg.contributor.affiliationTechnical Centre for Agricultural and Rural Cooperation
cg.fulltextstatusFormally Published
cg.identifier.urlhttp://collections.infocollections.org/ukedu/en/d/Jcta19e/
cg.placeWageningen, The Netherlands


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