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Results 1-10 of 30 (Search time: 0.001 seconds).
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Issue DateTitleAuthor(s)
2008Relationship between rheological, textural and melting properties of dark chocolate as influenced by particle size distribution and compositionOhene Afoakwa, E.; Alistair, P.; Fowler, M.; Vieira, J.
2009Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC–mass spectrometry and GC–olfactometryOhene Afoakwa, E.; Alistair, P.; Fowler, M.; Ryan, A.
2007Effects of particle size distribution and composition on rheological properties of dark chocolateOhene Afoakwa, E.; Alistair, P.; Fowler, M.
2010Effect of spontaneous fermentation and amylase-rich flour on the nutritive value, functional and viscoelastic properties of cowpea-fortified nixtamalized maizeOhene Afoakwa, E.; Aidoo Roger, P.; Adjonu, R.
2008: Modelling tempering behaviour of dark chocolates from varying particle size distribution and fat content using response surface methodologyOhene Afoakwa, E.; Alistair, P.; Fowler, M.; Vieira, J.
2010Viscoelastic properties and pasting characteristics of fermented maize: influence of the addition of malted cerealsOhene Afoakwa, E.; Adjonu, R.; Asomaning, J.
2008Influence of tempering and fat crystallization behaviours on microstructural and melting properties in dark chocolate systemsOhene Afoakwa, E.; Alistair, P.; Fowler, M.; Vieira, J.
2009Fat bloom development and structure-appearance relationships during storage of under-tempered dark chocolatesOhene Afoakwa, E.; Alistair, P.; Fowler, M.; Vieira, J.
2007Canning Technology – Principles, Applications and Recent Technological Advances.Ohene Afoakwa, E.
2010Chocolate Science and TechnologyOhene Afoakwa, E.