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Tags: Food Research Institute
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Biochemical characterization and efficacy of Pleurotus, Lentinus and Ganoderma parent and hybrid mushroom strains as biofertilizers of attapulgite for wheat and tomato growth
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Food Research Institute
Biomass-based value chain analysis of plantain in two regions in Ghana
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Food Research Institute
Bioprospecting of powdered pineapple rind as an organic supplement of composted sawdust for Pleurotus ostreatus mushroom cultivation
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Food Research Institute
Building the Capacity of Farmer Based Organisation for Sustainable Rice Farming in Northern Ghana
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Food Research Institute
Can Leafy Vegetable Source of Omega-3 fatty Acids Ameliorate Acute Intestinal Inflammation Induced in Mice? A Case study of Purslane (Portulaca oleracea)
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Food Research Institute
Can Leafy Vegetable Source of Omega-3 fatty Acids Ameliorate Acute Intestinal Inflammation Induced in Mice? A Case study of Purslane (Portulaca oleracea)
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Food Research Institute
Changes in the thiamine and riboflavin contents of rice during artisanal parboiling in Ghana
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Food Research Institute
Characteristics of Various Cassava Processing Methods and the Adoption Requirements in Ghana
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Food Research Institute
Characterization of dominant microbiota of a Ghanaian fermented milk product, nyarmie, by culture- and nonculture-based methods
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Food Research Institute
Characterization of the dominant microorganisms responsible for the fermentation of dehulled maize grains into nsiho in Ghana
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Food Research Institute
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