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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): 481 to 500 of 560
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TitleAuthor(s)Issue DateType
Sterilite, a new wrapping material to improve the shelf-life of Ga kenkeyAta, J. K. B. A.; Dei-Tutu, J.1978Article
An improvement process for obtaining higher extraction efficiency and better quality in the traditional processing of shea fatAta, J. K. B. A.1980Article
A note on oil extracted from serendipity berry (Dioscoreophyllum cumminsii Diels)Ata, J. K. B. A.; Hammonds, W.1976Article
The decrease in total tocopherol of shea fat with autoxidationAta, J. K. B. A.; Sackey, V.1974Article
The level of tocopherol in Ghanaian oilsAta, J. K. B. A.; Cobbina, A.1973Article
Allantoin in shea kernelAta, J. K. B. A.; Fejer, D.1975Article
The effect of citric acid in lime mash on the composition of lime oilAta, J. K. B. A.1973Article
A note on the amino acid content of Pachira insigenesAta, J. K. B. A.1973Article
Developrnent and quality evaluation of a soy-fortified Ghanaian weaning foodAnnan, N. T.; Plahar, W. A.1995Article
Aroma characteristics of spontaneously fermented Ghanaian maize dough for kenkeyAnnan, N. T.; Poll, L.; Plahar, W. A.; Jakobsen, M.2003Article
Influence of starter culture combinations of Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei on aroma in Ghanaian maize dough fermentationAnnan, N. T.; Poll, L.; Sefa-Dedeh, S.; Plahar, W. A.; Jakobsen, M.2003Article
Effect of soybean fortification on Ghanaian fermented maize dough aromaAnnan, N. T.; Plahar, W. A.; Poll, L.; Jakobsen, M.2005Article
Volatile compounds produced by Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei in single starter culture fermentations of Ghanaian maize doughAnnan, N. T.; Poll, L.; Sefa-Dedeh, S.; Plahar, W. A.; Jakobsen, M.2003Article
The chemical composition of fresh and evaporated milk of cow marketed in GhanaAnkrah, E. K.1973Article
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
Collection's Items (Sorted by Submit Date in Descending order): 481 to 500 of 560
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