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Results 1-9 of 9 (Search time: 0.005 seconds).
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Title
Author(s)
Issue Date
Type
Exposure to fumonsins through kenkey: a Ghanaian fermented maize product
Kpodo, K. A.
;
Ayernor, G. S.
;
Shephard, G. S.
;
Jakobsen, M.
2006
Other
The role of microorganisms in the fermentation of agbelima cassava dough
Amoa-Awua, W. K.
;
Jakobsen, M.
1996
Other
Effect of cassava varietal differences and fermentation time on the quality of agbelima
Dziedzoave, N. T.
;
Ellis, W. O.
;
Oldham, J. H.
1996
Other
The inhibitory potential of dominating yeasts against moulds in maize fermentation
Halm, M.
;
Olsen, A.
1996
Other
Use of randomly amplified polymorphic DNA (RAPD) for characterization of dominating lactic acid bacteria in maize dough
Hayford, A. E.
;
Jakobsen, M.
1996
Other
Assessment of aroma of chocolate produced from two Ghanaian cocoa fermentation types
Owusu, M.
;
Petersen, M. A.
;
Heimdal, H.
2010
Other
Aroma of chocolate produced from tray-fermented cocoa at different stages of fermentation
Owusu, M.
;
Petersen, M. A.
;
Heimdal, H.
2010
Other
Aroma of chocolate produced from tray‐fermented cocoa beans at different stages of fermentation
Owusu, M.
;
Petersen, M. A.
;
Heimdal, H.
2009
Other
Assessment of aroma of chocolate produced from two Ghanaian cocoa fermentation types
Owusu, M.
;
Petersen, M. A.
;
Heimdal, H.
2009
Other
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Author
4
Heimdal, H.
4
Owusu, M.
4
Petersen, M. A.
3
Jakobsen, M.
1
Amoa-Awua, W. K.
1
Ayernor, G. S.
1
Dziedzoave, N. T.
1
Ellis, W. O.
1
Halm, M.
1
Hayford, A. E.
.
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Subject
4
Chocolate
4
Ghana
3
Cocoa beans
2
Agbelima
2
Aroma
2
Aroma compounds
1
Bacteria
1
Cassava
1
Cassava dough
1
Cassava variety
.
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Date issued
5
2000 - 2010
4
1996 - 1999
Has File(s)
9
true