Showing results 35 to 54 of 69
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| Title | Author(s) | Issue Date | Type |
| Optimisation of procedures for conversion of cassava flour into glucose syrups by plant enzymes | Dziedzoave, N. T. | 2004 | Thesis |
| Optimizing agbelima production: varietal and fermentation effect on product quality | Dziedzoave, N. T.; Ellis, W. O.; Oldham, J. H.; Oduro, I. | 2000 | Article |
| Preliminary assessment of kudeme: a traditional cassava based inoculum for amylolytic and cellulolytic enzyme activities | Dziedzoave, N. T.; Graffham, A. J.; Westby, A.; Plahar, W. A. | 2001 | Other |
| Problems of nutrition in Ghana: country presentation | Dziedzoave, N. T.; Hayford, A. E.; Manful, G. | 1990 | Technical Report |
| Procedures for establishing cassava flour distribution centres in Brong Ahafo Region of Ghana | Komlaga, G. A.; Krampah, L.; Dziedzoave, N. T.; Glover-Amengor, M.; Yawson, I.; Kudjawu, B. D. | 2005 | Technical Report |
| Profitability of bioetanol production using cassava (Manihot esculentus crantz) and sweet potato (Ipomea batatas) as raw material | Komlaga, G. A.; Oduro, I.; Ellis, W. O.; Dziedzoave, N. T.; Awunyo, V. D.; Djameh, C. | 2022 | Article |
| Quality assessment of fermented cassava dough (agbelima) on Ghanaian markets | Dziedzoave, N. T.; Ellis, W. O.; Oduro, I.; Oldham, J. H. | 2000 | Article |
| Quality management manual for production of high quality cassava flour | Dziedzoave, N. T.; Abass, A. B.; Amoa-Awua, W. K.; Sablah, M. | 2006 | Other |
| Quality management manual for the production of gari | Abass, A. B.; Dziedzoave, N. T.; Alenkhe, B. E.; James, B. D. | 2013 | Other |
| Quality management of cassava processing: the CAVA Ghana experience | Komlaga, G. A.; Dziedzoave, N. T. | 2019 | Technical Report |
| Quality management training manual on selected cassava products for Josma agro industries limited, Ghana | Komlaga, G. A.; Kongor, J. E.; Dziedzoave, N. T. | 2020 | Other |
| Quality of gari from selected processing zones in Ghana | Oduro, I.; Ellis, W. O.; Dziedzoave, N. T.; Nimako-Yeboah, K. | 2000 | Article |
| Quality parameters of traditional cassava food products | Dziedzoave, N. T. | 1989 | Technical Report |
| A rapid appraisal of the importance of cassava production and processing in the agriculture of Marfokrom | Amoa-Awua, W. K.; Alhassan, R.; Dziedzoave, N. T.; Adjei, R. K.; Yeboah, C. T. | 1990 | Technical Report |
| Recent developments in cassava processing, utilisation and marketing in Ghana and lessons learned | Dziedzoave, N. T. | 2008 | Other |
| Reducing postharvest losses in fresh yams: practicing proper storage | Tortoe, C.; Dowuona, S.; Dziedzoave, N. T. | 2014 | Other |
| Report on selection of cassava products of interest and cassava processors and processing groups | Komlaga, G. A.; Dziedzoave, N. T.; Gyato, C. | 2010 | Technical Report |
| A report on the assessment of HQCF as an ingredient in flour blends for the preparation of two Ghanaian local diets (Banku and Tuo Zaafi) | Dziedzoave, N. T.; Akonor, P. T.; Mireku Essel, E. | 2015 | Technical Report |
| Report on the training course in food production and utilization held at the Faculty of Agriculture, University of Ghana, Legon from 27th December 1987 to 8th January, 1988 | Dziedzoave, N. T.; Vowotor, K. A. | 1988 | Technical Report |
| Report on training workshop in participatory rural appraisal techniques and a participatory rural appraisal of cassava production, processing and marketing in the Ga rural district of the Greater Accra Region | Gaye, M. B.; Lokko, P.; Dziedzoave, N. T.; Gyato, C.; Quaye, W. | 1996 | Technical Report |
