Showing results 6 to 22 of 22
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| Title | Author(s) | Issue Date | Type |
| Development of innovative food products based on local agro-biodiversity | Atter, A.; Buckman, E.; Blessie, E.; Nketia, S.; Padi, A.; Boateng, C.; Peget, F.; Akonor, P. T.; Quartey, Q.; Agarkwah, S. | 2022 | Other |
| Effect of xanthan gum and carboxymethyl cellulose on structure, functional and sensorial properties of yam balls | Asiamah, E.; Buckman, E. S.; Peget, F.; Akonor, P. T.; Padi, A.; Boateng, C.; Affrifah, N. S. | 2022 | Article |
| Manual for chicken chips preparation | Buckman, E. S.; Asiamah, E.; Peget, F.; Boateng, C.; Padi, A. | 2020 | Other |
| Physicochemical, shelf-life and sensory characteristics of conventional and organic sugar-loaf pineapples stored at two temperatures | Oduro-Yeboah, C.; Addo, P.; Akonor, P. T.; Baffour, L. C.; Mireku Essel, E.; Arthur, W.; Ofori, J.; Boateng, C. | 2017 | Technical Report |
| Product development of cocoa-dawadawa powdered drink | Oduro-Yeboah, C.; Buckman, E. S.; Annan, A. H.; Boateng, C.; Mboom, F. P. | 2016 | Other |
| Report on investors` foru on parboiled plantain chunks technology held at Directors` Conference room, CSIR-Food Research Institute, Accra on 9th August, 2022 | Oduro-Yeboah, C.; Kongor, J. E.; Asiamah, E.; Padi, A.; Boateng, C. | 2022 | Technical Report |
| Report on technology transfer for fufu flour at Sokode in the Volta Region of Ghana | Tortoe, C.; Johnson, P. N. T.; Mensah, B. A.; Oduro-Yeboah, C.; Boateng, C.; Anaglo, J.; Quayson, E. T. | 2006 | Technical Report |
| Report on the HealthyAfricaFood Project`s hands-on training for potential uptakers held at CSIR-Food Research Institute, 3rd-6th April, 2023 | Atter, A.; Nketia, S.; Addo, A.; Kusorgbor, J.; Ayeh, E.; Peget, F.; Boateng, C.; Padi, A.; Asiamah, E.; Boateng, R.; Asiedu, P.; Nyako, J.; Kuwornu, E.; Ofori, H.; Quartey, Q.; Agyakwah, S. | 2023 | Technical Report |
| Report on the training of head porters from Accra and Kumasi on production and utilization of root and tuber flours, cereal mix and soybean powder | Oduro-Yeboah, C.; Akonor, P. T.; Padi, A.; Boateng, C. | 2017 | Technical Report |
| Root and tuber composite flour processing and recipe manual | Tortoe, C.; Akonor, P. T.; Padi, A.; Boateng, C.; Opoku Asiama, M.; Addy, P.; Dawson, A. E.; Wayo, T. C. A. | 2014 | Other |
| Sensory evaluation of newly developed millet cereal mix | Oduro-Yeboah, C.; Padi, A.; Boateng, C.; Agbezudor, J. | 2017 | Technical Report |
| Sensory quality of four cooked rice varieties | Oduro-Yeboah, C.; Buckman, E.; Mboom, F. P.; Boateng, C. | 2018 | Technical Report |
| Sweetpotato composite flour, mash and paste processing and recipes preparation manual | Tortoe, C.; Akonor, P. T.; Padi, A.; Hagan, L. L.; Boateng, C.; Opoku Asiama, M.; Addy, P.; Dawson, A. E.; Wayo, T. C. A. | 2015 | Other |
| Training for small-scale fish processors | Asiedu, G. A.; Oduro-Yeboah, C.; Akonor, P. T.; Saka, E.; Arthur, W.; Boateng, C.; Padi, A. | 2020 | Technical Report |
| Training manual for convenient yam balls preparation | Buckman, E. S.; Asiamah, E.; Peget, F.; Padi, A.; Boateng, C. | 2020 | Other |
| Unearthing the potential of the Frafra potato (Solenostemon rotundifolius) flour in culinary application: sensory and nutritional analysis of its pastry products | Tortoe, C.; Akonor, P. T.; Kusi, F.; Anabire, P. A.; Owusu, R. K.; Boateng, C. | 2020 | Article |
| Yam and water yam composite flour, processing and recipes preparation manual | Tortoe, C.; Akonor, P. T.; Padi, A.; Buckman, E. S.; Boateng, C.; Agbezudor, J.; Ofori, E.; Addy, P.; Dawson, A. E. | 2016 | Other |
