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Showing results 1 to 13 of 13
TitleAuthor(s)Issue DateType
Consumer knowledge, preference, and perceived quality of dried tomato products in GhanaOwureku-Asare, M.; Ambrose, R. P. K.; Oduro, I.; Tortoe, C.; Saalia, F. K.2017Article
Effect of artisanal parboiling methods on milling yield and cooked rice textural characteristicsManful, J. T.; Abbey, L. D.; Coker, R. D.2009Article
Effect of blanching and frying on textural profile and appearance of yam (Dioscorea rotundata) french friesGraham-Acquaah, S.; Ayernor, G. S.; Bediako-Amoa, B.; Saalia, F. S.; Afoakwa, E. O.; Abbey, L. D.2015Article
Effect of fermentation method, roasting and conching conditions on the aroma volatiles of dark chocolateOwusu, M.; Petersen, M. A.; Heimdal, H.2012Article
Effects of uniquely processed cowpea and plantain flours on wheat bread propertiesOnwulata, C.; Thomas-Gahring, A.; Oduro-Yeboah, C.; White, A. K.; Hotchkiss, A. T.2015Article
Functional properties of plantain, cowpea flours and oat fiber in extruded productsOduro-Yeboah, C.; Onwulata, C.; Tortoe, C.; Thomas-Gahring, A.2014Article
Micronutrient composition and acceptability of Moringa oleifera leaf-fortified dishes by children in Ada-East district, GhanaGlover-Amengor, M.; Aryeetey, R.; Afari, E.; Nyarko, A.2017Article
Nutrient content of fish powder from low value fish and fish byproductsAbbey, L. D.; Glover-Amengor, M.; Atikpo, M. O.; Atter, A.; Toppe, J.2017Article
Potential uses of sweet potato-wheat composite flour in the pastry industry based on proximate composition, physicochemical, functional, and sensory properties of four pastry productsTortoe, C.; Akonor, P. T.; Buckman, E. S.2017Article
Proximate and biochemical characterization of burrito (Bachydeuterus auritus) and flying gurnard (Dactylopterus volitans)Abbey, L. D.; Glover-Amengor, M.; Atikpo, M. O.; Howell, N. K.2017Article
Sensory 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.2017Article
Starches of two water yam (Dioscorea alata) varieties used as congeals in yogurt productionTortoe, C.; Akonor, P. T.; Ofori, J.2019Article
Viscoelastic characteristics of kpejigaou: a griddled cowpea foodAmonsou, E. O.; Saalia, F. K.; Sakyi-Dawson, E.; Sefa-Dedeh, S.; Abbey, L. D.2009Article
Showing results 1 to 13 of 13