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dc.contributor.authorTechnical Centre for Agricultural and Rural Cooperation
dc.date.accessioned2014-10-08T13:41:24Z
dc.date.available2014-10-08T13:41:24Z
dc.date.issued1992
dc.identifier.citationCTA. 1992. Mango powder. Spore 41. CTA, Wageningen, The Netherlands.
dc.identifier.issn1011-0054
dc.identifier.urihttps://hdl.handle.net/10568/45832
dc.descriptionDried mango powder, which is easily made into a drink, a paste or a jam, and which keeps well is the result of research by GRAT (Group de recherche et d'applications techniques), a Malian NGO. The mangoes are dried and then ground into powder either mechanically or with a pestle. Even when processed in this way they keep the colour and taste of the fresh fruit. Souleymane Koné, GRAT, Cellule Technologie et Energie, BP 2502 Bamako, MALI
dc.description.abstractDried mango powder, which is easily made into a drink, a paste or a jam, and which keeps well is the result of research by GRAT (Group de recherche et d'applications techniques), a Malian NGO. The mangoes are dried and then ground into powder...
dc.language.isoen
dc.publisherCTA
dc.relation.ispartofseriesSpore, Spore 41
dc.sourceSpore
dc.titleMango powder
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/Jcta41e/
cg.placeWageningen, The Netherlands


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