Browsing by Author Annor, G. A.
Showing results 1 to 5 of 5
|Acidification and starch behaviour during co-fermentation of cassava (Manihot esculenta Crantz) and soybean (Glycine max Merr) into gari, an African fermented food||Afoakwa, E. O.; Kongor, J. E.; Annor, G. A.; Adjonu, R.||2010||Article|
|Effect of processing methods on the chemical composition and rheological properties of cassava from four new varieties||Sakyi-Dawson, E. O.; Lamptey, J.; Johnson, P. N. T.; Annor, G. A.; Budu, A. S.; Oduro-Yeboah, C.||2006||Other|
|Performance of yam as an alternative to frozen potato french fries||Quansah, J. K.; Saalia, F. K.; Abbey, L. D.; Annor, G. A.||2010||Article|
|Souring and starch behaviour during co -fermentation of cassava and soybean into gari ‘farina’||Afoakwa, E. O.; Kongor, J. E.; Budu, A. S.; Annor, G. A.||2010||Article|
|Starch hydrolysis kinetics of intermediate wheatgrass (Thinopyrum intermedium) flour and its effects on the unit chain profile of its resistant starch fraction||Zhong, Y.; Mogoginta, J.; Gayin, J.; Annor, G. A.||2019||Article|