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Research Articles of the CSIR-Food Research Institute

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Collection's Items (Sorted by Submit Date in Descending order): 501 to 520 of 566
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TitleAuthor(s)Issue DateType
The production and chemical composition of some varieties of edible ices in GhanaAnkrah, E. K.1971Article
The chemical composition of filled milks in GhanaAnkrah, E. K.1971Article
The properties of trona and its effect on the cooking time of cowpeasAnkrah, E. K.; Dovlo, F. E.1978Article
Riboflavin content of some fermented foods in GhanaAnkrah, E. K.1972Article
Chemical studies of some plant wastes from GhanaAnkrah, E. K.1974Article
Chemical composition of some soups and stews of GhanaAnkrah, E. K.; Dovlo, F. E.1973Article
Microbiological profile of some Ghanaian herbal preparations: safety issues and implications for the health professionsAmpofo, J. A.; Andoh, A. H.; Tetteh, W.; Bello, M.2012Article
A survey of the microbial quality of some instant powdered beverages sold in Accra, GhanaAndoh, A. H.; Ackah, N. B.; Atter, A.; Atikpo, M. O.; Baisel, D. K.; Boham-Dako, M.; Appiah, A. H. K.2014Article
Do all flour make good bread and biscuits?Andah, A.1973Article
Effect of cassava starch on the strength of wheat flours milled in Ghana and their use in biscuitsAndah, A.1977Article
Storage stability and nutrient content of whole maize meal and degermed maize mealAndah, A.1976Article
Studies on koko, Ghanaian fermented maize porridgeAndah, A.; Muller, H. G.1973Article
Some moisture dependent compressive properties of shea kernel (Vitellaria Paradoxa L)Bart-Plange, A.; Addo, A.; Akowuah, J. O.; Ampah, J.2012Article
Effect of drying on selected physical properties of “Asontem” cowpea varietyBart-Plange, A.; Dzisi, K. A.; Ampah, J.2012Article
Effect of rewetting on the selected physical properties of `Asontem` cowpea varietyAmpah, J.; Bart-Plange, A.; Dzisi, K. A.2012Article
Effect of moisture, bulk density and temperature on thermal conductivity of ground cocoa beans and ground sheanut kernelsBart-Plange, A.; Addo, A.; Amponsah, S. K.; Ampah, J.2012Article
Tomato preservation at homeAmoh, E.1972Article
The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and AsiaParkouda, C.; Nielsen, D. S.; Azokpota, P.; Ouoba, L. I. I.; Amoa-Awua, W. K.; Thorsen, L.; Hounhouigan, J. D.; Jensen, J. S.; Tano-Debrah, K.; Diawara, B.; Jakobsen, M.2009Article
The contribution of moulds and yeasts to the fermentation of ‘agbelima’ cassava doughAmoa-Awua, W. K.; Frisvad, J. C.; Sefa-Dedeh, S.; Jakobsen, M.1997Article
Reducing the atypical odour of dawadawa: Effect of modification of fermentation conditions and post-fermentation treatment on the development of the atypical odour of dawadawaAmoa-Awua, W. K.; Awusi, B.; Owusu, M.; Appiah, V.; Ofori, H.; Thorsen, L.; Jespersen, L.2014Article
Collection's Items (Sorted by Submit Date in Descending order): 501 to 520 of 566
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