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Results 1-10 of 69 (Search time: 0.006 seconds).
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Issue DateTitleAuthor(s)
2005Effect of soybean fortification on Ghanaian fermented maize dough aromaAnnan, N. T.; Plahar, W. A.; Poll, L.; Jakobsen, M.
2003Volatile compounds produced by Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei in single starter culture fermentations of Ghanaian maize doughAnnan, N. T.; Poll, L.; Sefa-Dedeh, S.; Plahar, W. A.; Jakobsen, M.
1995Developrnent and quality evaluation of a soy-fortified Ghanaian weaning foodAnnan, N. T.; Plahar, W. A.
2003Influence of starter culture combinations of Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei on aroma in Ghanaian maize dough fermentationAnnan, N. T.; Poll, L.; Sefa-Dedeh, S.; Plahar, W. A.; Jakobsen, M.
2003Aroma characteristics of spontaneously fermented Ghanaian maize dough for kenkeyAnnan, N. T.; Poll, L.; Plahar, W. A.; Jakobsen, M.
2015Effects of sodium metabisulphite and blanching pretreatments on the quality characteristics of yam bean (Pachyrhizus erosus) flourBuckman, E. S.; Plahar, W. A.; Oduro, I. N.; Carey, E. E.
1992Effects of extrusion variables and starch modification on the puffing characteristics of yam (Dioscorea alata) flourKpodo, K. A.; Plahar, W. A.
2015Can leafy vegetable source of Omega-3 fatty acids ameliorate acute intestinal inflammation induced in mice?: case study of purslane (Portulaca oleracea)Obeng, H. O.; Schwartz, B.; Plahar, W. A.
1999Development of an integrated quality assurance system for the traditional Sardinella sp. and anchovy fish smoking industry in GhanaPlahar, W. A.; Nerquaye-Tetteh, G. A.; Annan, N. T.
2003Development of a high protein weaning food by extrusion cooking using peanuts, maize and soybeansPlahar, W. A.; Okezie, B. O.; Gyato, C. K.