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Title
Author(s)
Issue Date
Type
Minimal processing of yam to increase consumers` acceptance
Oduro, I.
;
Ellis, W. O.
;
Asamoah-Okyere, D. K.
;
Adu-Amankwa, P.
;
Alemawor, F.
2007
Other
Assessment of aroma of chocolate produced from two Ghanaian cocoa fermentation types
Owusu, M.
;
Petersen, M. A.
;
Heimdal, H.
2010
Other
Profiling the textural attributes of fufu from cassava-plantain flour using sensory profile analysis
Oduro-Yeboah, C.
;
Johnson, P. N. T.
;
Sakyi-Dawson, E. O.
;
Budu, A. S.
2007
Other
Nutritional and sensory evaluation of weaning food formulated with low grade broken rice fractions (Oryza sativa), soybeans (Glycine max) and kent mangoes (Mangifera indica)
Pobee, R. A.
;
Buckman, E. S.
;
Akonor, P. T.
;
Obeng, H. O.
2014
Other
Sensory properties of pre-treated blast-chilled yam (Dioscorea rotundata) chips as a convenience food product
Tortoe, C.
;
Johnson, P. N. T.
;
Abbey, L. D.
;
Baidoo, E. A.
;
Anang, D.
;
Graham, S.
;
Saka, E. A.
2011
Other
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Author
2
Johnson, P. N. T.
1
Abbey, L. D.
1
Adu-Amankwa, P.
1
Akonor, P. T.
1
Alemawor, F.
1
Anang, D.
1
Asamoah-Okyere, D. K.
1
Baidoo, E. A.
1
Buckman, E. S.
1
Budu, A. S.
.
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Subject
2
Ghana
2
Yams
1
Aroma compounds
1
Chips
1
Chocolate
1
Cocoa beans
1
Composite flours
1
Consumer preferences
1
Convenience foods
1
Dioscorea rotundata
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2007
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2010
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2011
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2014
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