CSIRSpace CSIR Ghana Digital Repository
CSIRSpace is the Institutional Repository of the Council for Scientific and Industrial Research Ghana, an open access electronic archive collecting, preserving and distributing digital materials created, owned and hosted by the CSIR Ghana.
Browsing by Keyword Aroma compounds
Showing results 1 to 6 of 6
| Title | Author(s) | Issue Date | Type |
| Aroma characteristics in Ghanaian maize dough fermentations | Annan, N. T. | 2002 | Thesis |
| Aroma of chocolate produced from tray-fermented cocoa at different stages of fermentation | Owusu, M.; Petersen, M. A.; Heimdal, H. | 2010 | Other |
| Assessment of aroma of chocolate produced from two Ghanaian cocoa fermentation types | Owusu, M.; Petersen, M. A.; Heimdal, H. | 2010 | Other |
| Effect of soybean fortification on Ghanaian fermented maize dough aroma | Annan, N. T.; Plahar, W. A.; Poll, L.; Jakobsen, M. | 2005 | Article |
| Influence of raw material and processing on aroma in chocolate | Owusu, M. | 2010 | Thesis |
| Influence of roasting and conching conditions on aroma volatiles of chocolate | Owusu, M.; Petersen, M. A.; Heimdal, H. | 2010 | Other |
