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Issue DateTitleAuthor(s)
2007Validation of good manufacturing practices for juice and other products from bananas and plantainsJohnson, P. N. T.; Oduro-Yeboah, C.; Gayin, J.
2006Validation of improved technology for processing cassava kokonte with Okper Cassava Producers and Processors AssociationJohnson, P. N. T.; Tortoe, C.; Mensah, B. A.; Oduro-Yeboah, C.; Anaglo, J.; Quayson, E. T.
2008Validation of processing methods and Good Manufacturing Practices (GMPS) used by micro, small and medium-scale processors in Ghana for juice and other products from banana and plantainJohnson, P. N. T.; Oduro-Yeboah, C.; Staver, C.; Gayin, J.
2011Value chain analysis for white kenkey in GhanaOduro-Yeboah, C.; Obodai, M.; Anyebuno, G. A. A.; Tortoe, C.; Annan, T.; Ofori, H.; Owusu, M.; Amoa-Awua, W. K.
2012Value-addition to kenkey, an indigenous African fermented food, targeting the international marketAmoa-Awua, W. K.; Oduro-Yeboah, C.; Metres, C.; Tomlins, K.; Bennet, B.; Obodai, M.; Annan, T.; Owusu, M.; Ofori, H.; Anyebuno, G. A. A.; Diako, C.; Tortoe, C.; Pallet, D.
2016Variations in trace metal and aflatoxin content during processing of high quality cassava flour (HQCF)Ofori, H.; Akonor, P. T.; Dziedzoave, N. T.
2014Vegetative growth of different strains of pleurotus and lentinula species on cassava (Manihot esculenta) and (Dioscorea rotundata) wastes in GhanaDzomeku, M.; Narh Mensah, D. L.; Obodai, M.; Prempeh, J.; Takli, R. K.; Komlaga, G.; Dziedzoave, N. T.; Sonnenberg, A.
217-04-04Video of training programBob, KK
2009Viscoelastic characteristics of kpejigaou: a griddled cowpea foodAmonsou, E. O.; Saalia, F. K.; Sakyi-Dawson, E.; Sefa-Dedeh, S.; Abbey, L. D.
2004Volatile compounds in selected spices commonly used in GhanaDiako, C.
2011Volatile compounds of maari, a fermented product from baobab (Adansonia digitata L.) seedsParkouda, C.; Diawara, B.; Lowor, S.; Diako, C.; Saalia, F. K.; Annan, N. T.; Jensen, J. S.; Tano-Debrah, K.; Jakobsen, M.
2003Volatile compounds produced by Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei in single starter culture fermentations of Ghanaian maize doughAnnan, N. T.; Poll, L.; Sefa-Dedeh, S.; Plahar, W. A.; Jakobsen, M.
2010WFP/UNICEF Joint Programme on Malnutrition: tackling malnutrition in Northern GhanaOduro, H.
2006Whole grain brewing and malting potential of 17 sorghum varietiesManful, J. T.; Gayin, J.; Toku, P. M.
1976The winged bean: its nutritional potentialKordylas, J. M.
1990Work study on a cassava processing demonstration unitAntwi, V.
2017Work study on cocoyam and plantain flour production for fufu flour productionAmponsah, S. K. K.; Oduro-Yeboah, C.; Dowuona, S.
2011Working visit to Mali on the CSIR-WAAPP visiting scientists programmeKomlaga, G. A.
2016Yam and water yam composite flour, processing and recipes preparation manualTortoe, C.; Akonor, P. T.; Padi, A.; Buckman, E. S.; Boateng, C.; Agbezudor, J.; Ofori, E.; Addy, P.; Dawson, A. E.
2014Yam curing: treating wounded yam tubers to reduce postharvest lossesTortoe, C.; Dowuona, S.; Dziedzoave, N. T.