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Showing results 1 to 12 of 12
TitleAuthor(s)Issue DateType
Aroma of chocolate produced from tray-fermented cocoa at different stages of fermentationOwusu, M.; Petersen, M. A.; Heimdal, H.2010Other
Aroma of chocolate produced from tray‐fermented cocoa beans at different stages of fermentationOwusu, M.; Petersen, M. A.; Heimdal, H.2009Other
Assessment of aroma of chocolate produced from two Ghanaian cocoa fermentation typesOwusu, M.; Petersen, M. A.; Heimdal, H.2010Other
Assessment of aroma of chocolate produced from two Ghanaian cocoa fermentation typesOwusu, M.; Petersen, M. A.; Heimdal, H.2009Other
Development and optimization of peanut chocolate spread for Ghanaian consumersDiako, C.; Buckman, E. S.; Plahar, W. A.; Saka, E. A.; Chinnan, M. S.; Florkowski, W. J.; Resurreccion, A. V. A.2012Other
Effect of fermentation method, roasting and conching conditions on the aroma volatiles of dark chocolateOwusu, M.; Petersen, M. A.; Heimdal, H.2012Article
Influence of raw material and processing on aroma in chocolateOwusu, M.2010Thesis
Influence of roasting and conching conditions on aroma volatiles of chocolateOwusu, M.; Petersen, M. A.; Heimdal, H.2010Other
Influence of roasting and conching on aroma volatiles of chocolateOwusu, M.; Petersen, M. A.; Heimdal, H.2010Other
Optimisation of chocolate formulation using dehydrated peanut-cowpea milk to replace dairy milkAidoo, H.; Sakyi-Dawson, E.; Abbey, L. D.; Tano-Debrah, K.; Saalia, F. K.2012Article
Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditionsOwusu, M.; Petersen, M. A.; Heimdal, H.2013Article
Training manual on cocoa bean processing and chocolate productionKongor, J. E.; Owusu, M.; Tawiah, E.; Najah, T.2021Other
Showing results 1 to 12 of 12