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Showing results 1 to 9 of 9
TitleAuthor(s)Issue DateType
Assessing the suitability of flours from five pearl millet (Pennisetum americanum) varieties for bread productionTortoe, C.; Akonor, P. T.; Hagan, L.; Kanton, R. A. L.; Asungre, P. A.; Ansoba, E. Y.2019Article
Effect of flour types and flour concentrations on the physicochemical and sensory characteristics of an indigenous senescent plantain cake (ofam)Adi, D. D.; Oduro, I. N.; Tortoe, C.2021Article
Physicochemical and elemental analyses of banana composite flour for infantsTwum, L. A.; Kottoh, I. D.; Asare, I. K.; Torgby-Tetteh, W.; Buckman, E. S.; Adu-Gyamfi, A.2015Article
Physicochemical, functional and pasting characteristics of three varieties of cassava in wheat composite floursEriksson, E.; Koch, K.; Tortoe, C.; Akonor, P. T.; Baidoo, E. A.2014Article
Physicochemical, microstructural and rheological characterization of tigernut (Cyperus esculentus) starchAkonor, P. T.; Tortoe, C.; Oduro-Yeboah, C.; Saka, E. A.; Ewool, J.2019Article
Physicochemical, proximate and sensory properties of organic side-stream pineapple (Ananas sp.) flourTortoe, C.; Johnson, P. N. T.; Slaghek, T.; Oduro-Yeboah, C.; Addo, P. A.; Nyarko, A.; Tamakloe, I.2014Article
Physicochemical, proximate and sensory properties of pineapple (Ananas sp.) syrup developed from its organic side-streamTortoe, C.; Johnson, P. N. T.; Slaghek, T.; Miedema, M.; Timmermans, T.2013Article
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
Quality assessment and nutraceutical potential of a traditionally harvested honeydew honey from the wild in GhanaDarfour, B.; Asare, I. K.; Ofori, H.; Atter, A.2015Article
Showing results 1 to 9 of 9