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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
)
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
)
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Author
Afoakwa, E.O. (4)
Brimer, L. (2)
Mwansa, C.N. (2)
Nyirenda, D. (2)
Abbey, L. (1)
Aidoo, R.P. (1)
Ayernor, G.S. (1)
Bediako-Amoa, B. (1)
Chiwona-Karltun, L. (1)
Chiwona-Karltuna, L. (1)
... View More
Subject
(Dioscorea rotundata) (1)
Biochemical composition (1)
Bitter (1)
Blanching (1)
Cassava (1)
cassava (1)
Chocolate (1)
Colour (1)
cyanogenic glucoside (1)
Cyanogenic potential (1)
... View More
Date Issued
2015 (4)
Has File(s)
No (4)