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Browsing by Author Kongor, J. E.

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TitleAuthor(s)Issue DateType
Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile: a reviewKongor, J. E.; Hinneh, M.; De Walle, D. V.; Afoakwa, E. O.; Boeckx, P.; Dewettinck, K.2016Article
Farmer preference, utilization and biochemical composition of improved cassava (Manihot esculenta Crantz) varieties in Southeastern AfricaChiwona-Karltun, L.; Nyirenda, D.; Mwansa, C. N.; Kongor, J. E.; Brimer, L.; Haggblade, S.; Afoakwa, E. O.2015Article
Investigating the effect of different types of cocoa powder and stabilizers on suspension stability of cinnamon-cocoa drinkMuhammad, D. R. A.; Kongor, J. E.; Dewettinck, K.2021Article
Manual on the utilization of orange-fleshed sweet potato for processors and value chain actorsKongor, J. E.; Oduro-Yeboah, C.; Nketia, S.; Padi, A.2021Other
Quality management training manual on selected cassava products for Josma agro industries limited, GhanaKomlaga, G. A.; Kongor, J. E.; Dziedzoave, N. T.2020Other
Report on investors` foru on parboiled plantain chunks technology held at Directors` Conference room, CSIR-Food Research Institute, Accra on 9th August, 2022Oduro-Yeboah, C.; Kongor, J. E.; Asiamah, E.; Padi, A.; Boateng, C.2022Technical Report
Souring and starch behaviour during co -fermentation of cassava and soybean into gari ‘farina’Afoakwa, E. O.; Kongor, J. E.; Budu, A. S.; Annor, G. A.2010Article
Technical report on stakeholders` forum on the validation of the International Trade Centre (ITC) coffee manual for farmers and agro-processors, CSIR-Food Research Institute, Accra, 1st March 2023Kongor, J. E.; Owusu, M.; Ampah, J.; Ayeh, E.; Addo, J.2023Technical Report
Training manual on cocoa bean processing and chocolate productionKongor, J. E.; Owusu, M.; Tawiah, E.; Najah, T.2021Other
A validated HPLC – FLD method for the determination of mycotoxin levels in sun dried fermented cocoa beans: effect of cola nut extract and powderKyei-Baffour, V.; Kongor, J. E.; Anyebuno, G.; Budu, A. S.; Firibu, S.K.; Afoakwa, E. O.2021Article
Varietal diversity and processing effects on the biochemical composition, cyanogenic glucoside potential (HCNp) and appearance of cassava flours from South-Eastern African regionChiwona-Karltun, L.; Afoakwa, E. O.; Nyirenda, D.; Mwansa, C. N.; Kongor, J. E.; Brimer, L.2015Article
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