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Browsing by Keyword Sensory analysis

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Showing results 1 to 8 of 8
TitleAuthor(s)Issue DateType
Evaluation of the physical and sensory characteristics of bread produced from three varieties of cassava and wheat composite floursEriksson, E.; Koch, K.; Tortoe, C.; Akonor, P. T.; Oduro-Yeboah, C.2014Article
Evaluation of the sensory characteristics and consumer acceptability of deep- freied crisps of two varieties of Ghanaian yam (Dioscorea rotundata) in the Accra metropolitan areaTortoe, C.; Nketia, S.; Owusu, M.; Akonor, P. T.; Hagan, L. L.2013Article
Evaluation of the sensory characteristics and consumer acceptability of deep-fried yam (Dioscorea rotundata) crisps in the Accra Metropolitan AreaTortoe, C.; Akonor, P. T.; Nketia, S.; Owusu, M.; Glover-Amengor, M.; Hagan, L. L.; Otoo, E.2014Article
Instrumental and sensory texture profile attributes of fufu from cassava-plantain flourOduro-Yeboah, C.; Johnson, P. N. T.; Sakyi-Dawson, E.; Abbey, L. D.2007Article
Optimization of the griddling process of Kpejigaou (a traditional low fat nutritious cowpea food) using response surface methodologyAmonsou, E.; Sakyi-Dawson, E.; Saalia, F.; Sefa-Dedeh, S.; Abbey, L. D.2010Article
Oxidative stability mechanism of coconut oil as substitute to cocoa butter in chocolateSarpong, F.; Dery, E. K.; Asiamah, E.; Darfour, E. K.; Oduro-Yeboah, C.; Amissah, P. A.; Gyedu-Akoto, E.2022Article
Sensory properties of pre-treated blast-chilled yam (Dioscorea rotundata) as a convenience food productTortoe, C.; Johnson, P. N. T.; Abbey, L. D.; Baidoo, E. A.; Anang, D.; Acquaah, S. G.; Saka, E. A.2012Article
Utilization of prawn head powder in enhancing the nutritional levels of some Ghanaian snacksAbbey, L. D.1999Article
Showing results 1 to 8 of 8