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CSIR Ghana Institutional Repository
Browsing by Author Sefa-Dedeh, S.
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Showing results 3 to 9 of 9
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Title
Author(s)
Issue Date
Type
Influence of starter culture combinations of Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei on aroma in Ghanaian maize dough fermentation
Annan, N. T.
;
Poll, L.
;
Sefa-Dedeh, S.
;
Plahar, W. A.
;
Jakobsen, M.
2003
Article
Lactic acid tolerance determined by measurement of intracellular pH of single cells of Candida krusei and Saccharomyces cerevisiae isolated from fermented maize dough
Halm, M.
;
Hornbaek, T.
;
Arneborg, N.
;
Sefa-Dedeh, S.
;
Jespersen, L.
2004
Article
The microflora of fermented nixtamalized corn
Sefa-Dedeh, S.
;
Cornelius, B.
;
Amoa-Awua, W. K.
;
Sakyi-Dawson, E.
;
Afoakwa, E. O.
2004
Article
Optimization of the griddling process of Kpejigaou (a traditional low fat nutritious cowpea food) using response surface methodology
Amonsou, E.
;
Sakyi-Dawson, E.
;
Saalia, F.
;
Sefa-Dedeh, S.
;
Abbey, L. D.
2010
Article
Survival of gram-negative bacterial pathogens during maize fermentation and in fermented maize weaning food
Halm, M.
;
Dalsgaard, A.
;
Rasch, M.
;
Sefa-Dedeh, S.
;
Jakobsen, M.
2003
Technical Report
Viscoelastic characteristics of kpejigaou: a griddled cowpea food
Amonsou, E. O.
;
Saalia, F. K.
;
Sakyi-Dawson, E.
;
Sefa-Dedeh, S.
;
Abbey, L. D.
2009
Article
Volatile compounds produced by Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei in single starter culture fermentations of Ghanaian maize dough
Annan, N. T.
;
Poll, L.
;
Sefa-Dedeh, S.
;
Plahar, W. A.
;
Jakobsen, M.
2003
Article