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Browsing by Keyword Physicochemical properties

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Showing results 1 to 14 of 14
TitleAuthor(s)Issue DateType
Characterisation of two newly developed cowpea (Vigna unguiculata) varieties, Padi tuya and Wang kae, and their suitability to produce Tubani, a northern food in GhanadTawiah, E. R.2020Thesis
Effect of pre-treatment and storage condition on the physicochemical properties of taro (Colocasia esculenta [L.] Schott) flourBaidoo, E. A.; Akonor, P. T.; Tortoe, C.2014Article
Effect of the use of starches of three cassava varieties (Bankye Hemaa, Agra and Abraboba), as a thickener, on the physico-chemical, functional, sensory properties and consumer acceptability of yoghurtAgyemang, P. N.2020Thesis
Effect of the use of starches of three new Ghanaian cassava varieties as a thickener on the physicochemical, rheological and sensory properties of yoghurtAgyemang, P. N.; Akonor, P. T.; Tortoe, C.; Johnson, P. N. T.; Manu-Aduening, J.2020Article
Effects of dehydration and soy fortification on physicochemical, nutritional and sensory properties of Ghanaian maize mealPlahar, W. A.; Leung, H. K.; Coon, C. N.1983Article
Physicochemical changes during storage of dehydrated plantain slices packaged in two polymeric film pouchesJohnson, P. N. T.1998Article
Physicochemical properties and sensory attributes of local snacks fortified with powdered fish processing by-products and an underutilised fish speciesAbbey, L. D.; Glover-Amengor, M.; Hagan, L.; Mboom, F. P.2019Article
Physiochemical and functional properties of plantain, cocoyam, yam flours and maize flour production using a drum dryerOduro-Yeboah, C.; Arthur, W.; Amponsah, S. K. K.; Sampare, A. S.; Yakubu, M.; Addo, P.; Dowuona, S.; Mensah, D.; Delabor, P.2017Technical Report
Physiochemical and malting characteristics of four Ghanaian sorghum varietiesJohnson, P. N. T.; Komlaga, G. A.; Toku, P. M.; Atokple, I. D. K.2001Technical Report
Physiochemical and malting characteristics of four Ghanaian sorghum varietiesKomlaga, G. A.; Johnson, P. N. T.; Atokple, I. D. K.2001Technical Report
Physiochemical, pasting and sensory properties of three varieties of pineapple flour for the confectionery industriesTortoe, C.; Oduro-Yeboah, C.; Addo, P. A.; Johnson, P. N. T.; Dowuona, S.2010Technical Report
Sensory and physicochemical characterization of selected aromatic rice types in GhanaDiako, C.2009Thesis
Steeping time and dough fermentation affect the milling behaviour and quality of white kenkey(nsiho), a sour stiff dumpling prepared from dehulled maize grainsOduro-Yeboah, C.; Mestres, C.; Amoa-Awua, W. K.; Fliedel, G.; Durand, N.; Matignon, B.; Michodjehoun, V. L.; Saalia, F. K.; Sakyi-Dawson, E.; Abbey, L. D.2016Article
Ultrasonic-assisted extraction of bioactive chlorogenic acid from heilong48 soybean variety: Parametric optimization and evaluation of physicochemical and bioactive propertiesAkpabli-Tsigbe, N. D. K.; Ma, Y.; Ekumah, J. N.; Osabutey, J.; Hu, J.; Xu, M.; Johnson, N. A. N.; Mintah, B. K.2022Article
Showing results 1 to 14 of 14