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Results 1-10 of 59 (Search time: 0.002 seconds).
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Issue DateTitleAuthor(s)
2014Physicochemical characterization of non-alcoholic beverages produced from malted roasted varieties of maize (Zea mays)Akonor, P. T.; Tortoe, C.; Oduro-Yeboah, C.
2006Sensory properties of instant fufu flour from four high-yielding Ghanaian varieties of cassavaJohnson, P. N. T.; Gallat, S.; Oduro-Yeboah, C.; Osei-Yaw, A.; Westby, A.
2008A case study to develop an appropriate quality assurance system for two cassava-based convenience foods in GhanaJohnson, P. N. T.; Tomlins, K. I.; Oduro-Yeboah, C.; Tortoe, C.; Quayson, E. T.
2008Market testing of a major cassava flour product in the Accra metropolitan areaJumah, A.; Johnson, P. N. T.; Quayson, E. T.; Tortoe, C.; Oduro-Yeboah, C.
2014Kenkey production, vending and consumption practices in GhanaObodai, M.; Oduro-Yeboah, C.; Amoa-Awua, W. K.; Anyebuno, G. A. A.; Ofori, H.; Annan, T.; Mestres, C.; Pallet, D.
2015Infuence of gamma radiation on some textural properties of fresh and dried oyster mushrooms (Pleurotus ostreatus)Kortei, N. K.; Odamtten, G. T.; Obodai, M.; Appiah, V.; Abbey, L. D.; Oduro-Yeboah, C.; Akonor, P. T.
2010Effect of processing procedures on the colorimetry and viscoelastic properties of cassava starch, flour and cassava-plantain fufu flourOduro-Yeboah, C.; Johnson, P. N. T.; Sakyi-Dawson, E.
2007Instrumental and sensory texture profile attributes of fufu from cassava-plantain flourOduro-Yeboah, C.; Johnson, P. N. T.; Sakyi-Dawson, E.; Abbey, L. D.
2014Functional properties of plantain, cowpea flours and oat fiber in extruded productsOduro-Yeboah, C.; Onwulata, C.; Tortoe, C.; Thomas-Gahring, A.
2016Steeping time and dough fermentation affect the milling behaviour and quality of white kenkey(nsiho), a sour stiff dumpling prepared from dehulled maize grainsOduro-Yeboah, C.; Mestres, C.; Amoa-Awua, W. K.; Fliedel, G.; Durand, N.; Matignon, B.; Michodjehoun, V. L.; Saalia, F. K.; Sakyi-Dawson, E.; Abbey, L. D.