Browsing by Author Dziedzoave, N. T.

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TitleAuthor(s)Issue DateType
Assessment of a 6-cyclone flash dryerAmpah, J.; Dziedzoave, N. T.; Agblo, E. T.; Bempong, O.; Djokoto, F.; Addo, I.; Akowuah, J. O.; Tetteh, S.2017Technical Report
An assessment of the market potential for cassava-based industrial productsDziedzoave, N. T.; Glover-Amengor, M.; Krampah, L.; Derkyi, N. S. A.; Yawson, I.2005Technical Report
Awareness creation on the uses of high quality cassava flour and follow-up meetings with trained bakers and confectioners in Atebubu and Sene districts of Brong Ahafo regionKrampa, L.; Dziedzoave, N. T.; Faisidey, P.; Aduko, M.; Dorkenoo, M.2003Technical Report
Cassava products and their processing technologyDziedzoave, N. T.1983Technical Report
Comparative assessment of amylolytic and cellulolytic enzyme activity of malts prepared from tropical cerealsDziedzoave, N. T.; Graffham, A. J.; Westby, A.; Komlaga, G. A.2010Article
Conflict resolution workshop and the development of a conflict resolution system for the cassava projectDziedzoave, N. T.; Gyato, C.; .Abusah, D.; Komlaga, G. A.2003Technical Report
Consumer acceptability of wheat/cassava composite breadKomlaga, G. A.; Glover-Amengor, M.; Dziedzoave, N. T.; Hagan, L. L.2012Article
Cultivation of edible and medicinal mushrooms using cassava by-productsObodai, M.; Dzomeku, M.; Narh Mensah, D. L.; Takli, R. K.; Komlaga, G. A.; Dziedzoave, N. T.2014Other
Cyanogenic glycosides and cassava processing: a review and comparative analysis of different processing approaches on the safety and quality of high quality cassava flourAkonor, P. T.; Dziedzoave, N. T.; Ofori, H.; Mireku Essel, E.2015Technical Report
Degradation of cyanogenic glycosides during the processing of high quality cassava flour (HQCF)Akonor, P. T.; Dziedzoave, N. T.; Ofori, H.2015Article
Determination of sprout control treatment using seven key yam (Dioscorea spp.) varieties of farmers in GhanaTortoe, C.; Dowuona, S.; Dziedzoave, N. T.2015Article
Development of a community-owned-professionally managed (CoProM) system of management for cassava SME`SFrimpong, F.; Dziedzoave, N. T.; Komlaga, G. A.; Yawson, I.; Glover-Amengor, M.; Kudjawu, B. D.2005Technical Report
Development of a public relations strategy for sustaining the interest of stakeholders in project activitiesGlover-Amengor, M.; Dziedzoave, N. T.; Komlaga, G. A.; Yawson, I.; Kudjawu, B. D.; Gyato, C.2005Technical Report
Development of an intermediate dehydrated fermented cassava doughDziedzoave, N. T.1985Technical Report
Development of methods for growing mushrooms from the waste from cassava peelObodai, M.; Komlaga, G. A.; Dzomeku, M.; Narh, D. L.; Takli, R. K.; Dziedzoave, N. T.2013Technical Report
Development of methods for making high quality yam flourDziedzoave, N. T.; Sanni, L. O.; Wahab, B. A.; Owo, H. O.; Adebowale, A. A.; Sobukola, O. P.; Obadina, O. A.; Kajihausa, O. A.; Adegunwa, M. O.; Komlaga, G. A.; Dowuona, S.2014Technical Report
Development of new market opportunities to increase the contribution that cassava makes to sustainable rural livelihoodsGraffham, A.; Dziedzoave, N. T.; Boateng, E.; Ayernor, G. S.; Darkwa, N.; Krampa, L.2002Technical Report
Drying 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.2016Article
Economic feasibility of maltose production in GhanaQuaye, W.; Ameleke, G.; Dziedzoave, N. T.2002Technical Report
Effect of cassava varietal differences and fermentation time on the quality of agbelimaDziedzoave, N. T.; Ellis, W. O.; Oldham, J. H.1996Other