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Showing 10 out of a total of 22 results for community: College of Basic and Applied Sciences.
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Response Surface Methodology for Studying the Effects of Feed Moisture and Ingredient Variations on the Chemical Composition and Appearance of Extruded Sorghum-Groundnut-Cowpea Blends
Asare, E.K.
;
Sefa-Dedeh, S.
;
Afoakwa, E.O.
;
Sakyi- Dawson, E.
;
Budu, A.S.
(
International Journal Food Engineering 6(6)
,
2010
)
Modelling the Effects of Feed Moisture and Ingredient Variations on the Physical Properties and Functional Characteristics of Extruded Sorghum- Groundnut –Cowpea Blends using Response Surface Methodology
Asare, E.K.
;
Sefa-Dedeh, S.
;
Afoakwa, E.O.
;
Sakyi- Dawson, E.
;
Budu, A.S.
(
International Journal Food Engineering 6(4): DOI: 10.2202/1556-3758.1974
,
2010
)
Optimisation of processing conditions and rheological properties using stephan mixer as conche in small-scale chocolate processing
Aidoo, R.P.
;
Clercq, N.D.
;
Afoakwa, E.O.
;
Dewettinck, K.
(
International Journal of Food Science and Technology
,
2014
)
Varietal diversity and processing effects on the biochemical composition, cyanogenic glucoside potential (HCNp) and appearance of cassava flours from South-Eastern African region
Chiwona-Karltuna, L.
;
Afoakwa, E.O.
;
Nyirenda, D.
;
Mwansa, C.N.
;
Kongor, E.J.
;
Brimer, L.
(
International Food Research Journal
,
2015
)
Farmer Preference, Utilization, and Biochemical Composition of Improved Cassava (Manihot esculenta Crantz) Varieties in Southeastern Africa
Chiwona-Karltun, L.
;
Nyirenda, D.
;
Mwansa, C.N.
;
Kongor, J.E.
;
Brimer, L.
;
Haggblade, S.
;
Afoakwa, E.O.
(
Economic Botany
,
2015-03
)
Industrial manufacture of sugar-free chocolates - Applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development
Aidoo, R.P.
;
Depypere, F.
;
Afoakwa, E.O.
;
Dewettinck, K.
(
Trends in Food Science and Technology
,
2013-08
)
Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture - Rheological, microstructure and physical quality characteristics
Aidoo, R.P.
;
Afoakwa, E.O.
;
Dewettinck, K.
(
Journal of Food Engineering
,
2014-04
)
Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts
Aidoo, R.P.
;
Afoakwa, E.O.
;
Dewettinck, K.
(
LWT - Food Science and Technology
,
2015-06
)
Effect of blanching and frying on textural profile and appearance of yam (Dioscorea rotundata) French fries
Graham-Acquaah, S.
;
Ayernor, G.S.
;
Bediako-Amoa, B.
;
Saalia, F.S.
;
Afoakwa, E.O.
;
Abbey, L.
(
Journal of Food Processing and Preservation
,
2015-06
)
Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans
Hinneh, M.
;
Semanhyia, E.
;
Van de Walle, D.
;
De Winne, A.
;
Tzompa-Sosa, D.A.
;
Scalone, G.L.L.
;
De Meulenaer, B.
;
Messens, K.
;
Van Durme, J.
;
Afoakwa, E.O.
;
De Cooman, L.
;
Dewettinck, K.
(
Elsevier Ltd
,
2018
)
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Author
Afoakwa, E.O. (22)
Dewettinck, K. (10)
Budu, A.S. (7)
Aidoo, R.P. (4)
De Cooman, L. (4)
De Winne, A. (4)
Hinneh, M. (4)
Messens, K. (4)
Tzompa-Sosa, D.A. (4)
Van de Walle, D. (4)
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Subject
Chocolate (5)
Cocoa (5)
Pod storage (4)
Chemical composition (3)
Forastero (3)
Cassava (2)
Cyanogenic potential (2)
Fermentation (2)
Ghana (2)
Inulin (2)
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Date Issued
2012 (4)
2015 (4)
2018 (3)
2019 (3)
2010 (2)
2011 (2)
2013 (2)
2014 (2)
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