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  • Papa Rak

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    ABOUDOU
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    g sample coded 429 with respect to the smell could be due to the high amount of plantain used in the fufu preparation. Colour recorded the least value for sample 429 and this was due to the addition of colours E102 and E110 to mask the browning reaction in sample 924. g sample coded 429 with respect to the smell could be due to the high amount of plantain used in the fufu preparation. Colour recorded the least value for sample 429 and this was due to the addition of colours E102 and E110 to mask

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    PAPA RAK

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    g sample coded 429 with respect to the smell could be due to the high amount of plantain used in the fufu preparation. Colour recorded the least value for sample 429 and this was due to the addition of colours E102 and E110 to mask the browning reaction in sample 924. g sample coded 429 with respect to the smell could be due to the high amount of plantain used in the fufu preparation. Colour recorded the least value for sample 429 and this was due to the addition of colours E102 and E110 to mask

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    9 views1 page

    Papa Rak

    Uploaded by

    ABOUDOU
    g sample coded 429 with respect to the smell could be due to the high amount of plantain used in the fufu preparation. Colour recorded the least value for sample 429 and this was due to the addition of colours E102 and E110 to mask the browning reaction in sample 924. g sample coded 429 with respect to the smell could be due to the high amount of plantain used in the fufu preparation. Colour recorded the least value for sample 429 and this was due to the addition of colours E102 and E110 to mask

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    © All Rights Reserved
    Download as TXT, PDF, TXT or read online from Scribd
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    g sample coded 429 with respect to the smell could be due to the

    high amount of plantain used in the fufu preparation. Colour recorded the least
    value for sample 429 and this was due to
    the addition of colours E102 and E110 to mask the browning reaction in sample 924.
    g sample coded 429 with respect to the smell could be due to the
    high amount of plantain used in the fufu preparation. Colour recorded the least
    value for sample 429 and this was due to
    the addition of colours E102 and E110 to mask the browning reaction in sample 924.
    g sample coded 429 with respect to the smell could be due to the
    high amount of plantain used in the fufu preparation. Colour recorded the least
    value for sample 429 and this was due to
    the addition of colours E102 and E110 to mask the browning reaction in sample 924.
    g sample coded 429 with respect to the smell could be due to the
    high amount of plantain used in the fufu preparation. Colour recorded the least
    value for sample 429 and this was due to
    the addition of colours E102 and E110 to mask the browning reaction in sample 924.
    g sample coded 429 with respect to the smell could be due to the
    high amount of plantain used in the fufu preparation. Colour recorded the least
    value for sample 429 and this was due to
    the addition of colours E102 and E110 to mask the browning reaction in sample 924.
    g sample coded 429 with respect to the smell could be due to the
    high amount of plantain used in the fufu preparation. Colour recorded the least
    value for sample 429 and this was due to
    the addition of colours E102 and E110 to mask the browning reaction in sample 924.
    g sample coded 429 with respect to the smell could be due to the
    high amount of plantain used in the fufu preparation. Colour recorded the least
    value for sample 429 and this was due to
    the addition of colours E102 and E110 to mask the browning reaction in sample 924.
    g sample coded 429 with respect to the smell could be due to the
    high amount of plantain used in the fufu preparation. Colour recorded the least
    value for sample 429 and this was due to
    the addition of colours E102 and E110 to mask the browning reaction in sample 924.
    g sample coded 429 with respect to the smell could be due to the
    high amount of plantain used in the fufu preparation. Colour recorded the least
    value for sample 429 and this was due to
    the addition of colours E102 and E110 to mask the browning reaction in sample 924.
    g sample coded 429 with respect to the smell could be due to the
    high amount of plantain used in the fufu preparation. Colour recorded the least
    value for sample 429 and this was due to
    the addition of colours E102 and E110 to mask the browning reaction in sample 924.
    g sample coded 429 with respect to the smell could be due to the
    high amount of plantain used in the fufu preparation. Colour recorded the least
    value for sample 429 and this was due to
    the addition of colours E102 and E110 to mask the browning reaction in sample 924.

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