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Issue DateTitleAuthor(s)
2017Sensory optimization of crackers developed from high-quality cassava flour, starch, and prawn powderAkonor, P. T.; Dziedzoave, N. T.; Buckman, E. S.; Mireku Essel, E.; Lavoe, F.; Tomlins, K. I.
2015Degradation of cyanogenic glycosides during the processing of high quality cassava flour (HQCF)Akonor, P. T.; Dziedzoave, N. T.; Ofori, H.
2016Drying characteristics and physical and nutritional properties of shrimp meat as affected by different traditional drying techniquesAkonor, P. T.; Ofori, H.; Dziedzoave, N. T.; Kortei, N. K.
2010Influence of variety and growth environment on b-amylase activity of flour from sweet potato (Ipomea batatas)Dziedzoave, N. T.; Graffham, A. J.; Westby, A.; Otoo, J.; Komlaga, G. A.
1999Sensory quality of agbelima - a fermented cassava productDziedzoave, N. T.; Ellis, W. O.; Oldham, J. H.; Osei-Yaw, A.
1997Effect of cassava variety and processing methods on the performance of ‘kudeme’ in agbelima productionEllis, W. O.; Dziedzoave, N. T.; Boakye, K.; Simpson, B. K.; Smith, J. P.
2010Comparative assessment of amylolytic and cellulolytic enzyme activity of malts prepared from tropical cerealsDziedzoave, N. T.; Graffham, A. J.; Westby, A.; Komlaga, G. A.
2000Optimizing agbelima production: varietal and fermentation effect on product qualityDziedzoave, N. T.; Ellis, W. O.; Oldham, J. H.; Oduro, I.
2000Quality of gari from selected processing zones in GhanaOduro, I.; Ellis, W. O.; Dziedzoave, N. T.; Nimako-Yeboah, K.
1998Effect of different cassava varieties and processing methods of some characteristics of `kudeme` an inoculant for `agbelima` productionDziedzoave, N. T.; Ellis, W. O.; Boakye, K.; Simpson, B. K.; Smith, J. P.