Browse Items (275 total)

• 

  Investigating the adoption of the root and tuber composite flour (RTCF) technology transferred among micro- and small-scale entrepreneurs (MSEs) in the bakery industry in Ghana.

  Tags Food Research Institute
• 

  Potential uses of sweet potato-wheat composite flour in the pastry industry based on proximate composition, physicochemical, functional, and sensory properties of four pastry products

  Tags Food Research Institute
• 

  Influence of gamma radiation on some textural properties of fresh and dried oyster mushrooms (Pleurotus ostreatus)

  Tags Food Research Institute
• 

  Orange-fleshed sweet potato based complementary food provides sufficient vitamin A for infants aged 6-12 months

  Tags Food Research Institute
• 

  Preliminary Shelf Life Studies of In-vitro Antioxidant Potential of Gamma Irradiated Dried Mushrooms (Pleurotus ostreatus Ex. Fries) Kummer in Ghana

  Tags Food Research Institute
• 

  Evaluation of Cocoyam-Wheat composite flour in pastry products based on proximate composition, physicochemical, functional, and sensory properties.

  Tags Food Research Institute
• 

  Evaluation of the Physical and Sensory Characteristics of Bread Produced from Three Varieties of Cassava and Wheat Composite Flours

  Tags Food Research Institute
• 

  Egg consumption: patterns, preferences and perceptions among consumers in Accra metropolitan area

  Tags Food Research Institute
• 

  Determination of color parameters of gamma irradiated fresh and dried mushrooms during storage

  Tags Food Research Institute
• 

  Amylose and amylopectin molecular fractions and chain length distribution of amylopectin in 12 varieties of Ghanaian sweet potato (Ipomoea batatas) flours

  Tags Food Research Institute