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Results 1-8 of 8 (Search time: 0.011 seconds).
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Item hits:
Title
Author(s)
Issue Date
Type
Aroma characteristics in Ghanaian maize dough fermentations
Annan, N. T.
2002
Thesis
The dominant microflora and their role in the fermentation of 'agbelima' cassava dough
Amoa-Awua, W. K.
1996
Thesis
Development of starter culture for the fermentation of dehulled maize into nsiho (white kenkey)
Annan, T.
2013
Thesis
Microbial and chemical processes associated with burukutu, a Ghanaian fermented alcoholic beverage
Atter, A.
2012
Thesis
Influence of raw material and processing on aroma in chocolate
Owusu, M.
2010
Thesis
Effects of cola nut extract and powder on fungal growth, mycotoxins production, physico-chemical properties and fat quality during drying of fermented cocoa beans
Kyei-Baffour, V. O.
2019
Thesis
Development of starter culture for the production of Degue, a West African traditional fermented milk product
Abormegah, L.
2019
Thesis
Microbiological, chemical and sensory characteristics of Masa produced from different cereals in Ghana
Yaw, M. B.
2019
Thesis
Discover
Author
1
Abormegah, L.
1
Amoa-Awua, W. K.
1
Annan, N. T.
1
Annan, T.
1
Atter, A.
1
Kyei-Baffour, V. O.
1
Owusu, M.
1
Yaw, M. B.
Subject
4
Ghana
2
Aroma
2
Aroma compounds
2
Cocoa beans
2
Lactic acid bacteria
1
Agbelima
1
Alcoholic beverages
1
Analytical profile index
1
Aroma characteristics
1
Burukutu
.
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Date issued
6
2010 - 2019
1
2000 - 2009
1
1996 - 1999
Has File(s)
8
true