Search Results - "Dziedzoave, N.T." :: K.UTB vyhledávací portál | TBU Library Retrieval Portal

Influence of variety and growth environment on β-amylase activity of flour from sweet potato ( Ipomea batatas)

Influence of variety and growth environment on β-amylase activity of flour from sweet potato ( Ipomea batatas)

by Dziedzoave, N.T., Graffham, A.J., Westby, A., Otoo, J., Komlaga, G.
Published in Food control (01.02.2010)

Get full text

Journal Article

Comparative assessment of amylolytic and cellulolytic enzyme activity of malts prepared from tropical cereals

Comparative assessment of amylolytic and cellulolytic enzyme activity of malts prepared from tropical cereals

by Dziedzoave, N.T., Graffham, A.J., Westby, A., Komlaga, G.
Published in Food control (01.10.2010)

Get full text

Journal Article

Examining the physicochemical, functional and rheological properties in flours of farmers' 7 key yam (Dioscorea spp.) varieties in Ghana to enhance yam production

Examining the physicochemical, functional and rheological properties in flours of farmers' 7 key yam (Dioscorea spp.) varieties in Ghana to enhance yam production

by Tortoe, C., Dowuona, S., Akonor, P.T., Dziedzoave, N.T.
Published in Cogent food & agriculture (01.01.2017)

Get full text

Journal Article

PROFITABILITY OF BIOETHANOL PRODUCTION USING CASSAVA AS RAW MATERIAL

PROFITABILITY OF BIOETHANOL PRODUCTION USING CASSAVA AS RAW MATERIAL

by Komlaga, G.A, Oduro, I, Ellis, W.O, Dziedzoave, N.T, Awunyo, Vitor D, Djameh, C
Published in African journal of food, agriculture, nutrition, and development : AJFAND (01.04.2022)

Get full text

Journal Article

Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques

Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques

by Kortei, N. K., Dziedzoave, N. T., Ofori, H., Akonor, P. T.
Published in International Journal of Food Science (2016)

Get full text

Journal Article

Subjective and objective assessment of `agbelima' (cassava dough) quality

Subjective and objective assessment of `agbelima' (cassava dough) quality

by Dziedzoave, N.T., Ellis, W.O., Oldham, J.H., Osei-Yaw, A.
Published in Food control (1999)

Get full text

Journal Article

Profitability of bioethanol production using cassava (Manihot esculantus crantz) and sweet potato (Ipomea batatas) as raw material

Profitability of bioethanol production using cassava (Manihot esculantus crantz) and sweet potato (Ipomea batatas) as raw material

by Komlaga, GA, Oduro, I, Ellis, WO, Dziedzoave, NT, Awunyo Vitor, D, Djameh, C
Published in African journal of food, agriculture, nutrition, and development : AJFAND (2022)

Get full text

Journal Article

Effect of cassava variety and processing methods on the performance of ‘kudeme’ in agbelima production

Effect of cassava variety and processing methods on the performance of ‘kudeme’ in agbelima production

by Ellis, W.O., Dziedzoave, N.T., Boakye, K., Simpson, B.K., Smith, J.P.
Published in Food control (1997)

Get full text

Journal Article

Quality of gari from selected processing zones in Ghana

Quality of gari from selected processing zones in Ghana

by Oduro, I, Ellis, W.O, Dziedzoave, N.T, Nimako-Yeboah, K
Published in Food control (01.08.2000)

Get full text

Journal Article

Optimisation of procedures for conversion of Cassave flour into glucose syrups by plant enzymes. PhD thesis. University of Greenwich, Chatham Maritime, UK. 266 pp

Optimisation of procedures for conversion of Cassave flour into glucose syrups by plant enzymes. PhD thesis. University of Greenwich, Chatham Maritime, UK. 266 pp

by DZIEDZOAVE, N.T
Year of Publication 01.01.2005

Get more information

Publication

Optimizing agbelima production: varietal and fermentation effect on product quality

Optimizing agbelima production: varietal and fermentation effect on product quality

by Dziedzoave, N.T., Ellis, W.O., Oldham, J.H., Oduro, I.
Published in Food research international (2000)

Get full text

Journal Article

Optimisation of procedures for conversion of cassava flour into glucose syrups by plant enzymes. PhD Transfer Report. University of Greenwich, Chatham, UK. 79 pp

Optimisation of procedures for conversion of cassava flour into glucose syrups by plant enzymes. PhD Transfer Report. University of Greenwich, Chatham, UK. 79 pp

by DZIEDZOAVE, N.T
Year of Publication 01.01.2002

Get more information

Publication

Research feature on expanded markets for cassava. Radio interview. Radio Univers 105.7 FM Ghana. 19 February 2001, 1 hour. [local]

Research feature on expanded markets for cassava. Radio interview. Radio Univers 105.7 FM Ghana. 19 February 2001, 1 hour. [local]

by DZIEDZOAVE, N.T
Year of Publication 01.01.2001

Get more information

Publication

Preparation of non-waterproof starch based paper-board adhesives using cassava flour. Food Research Institute (FRI), Accra, Ghana

Preparation of non-waterproof starch based paper-board adhesives using cassava flour. Food Research Institute (FRI), Accra, Ghana

by DZIEDZOAVE, N.T
Year of Publication 01.01.1999

Get more information

Publication

Use of cassava flour in bakery products. Final report for the first phase of the NRI/FRI cassava flour project. Food Research Institute (FRI), Accra, Ghana

Use of cassava flour in bakery products. Final report for the first phase of the NRI/FRI cassava flour project. Food Research Institute (FRI), Accra, Ghana

by DZIEDZOAVE, N.T
Year of Publication 01.01.1998

Get more information

Publication

Monitoring and evaluation of project progress : monitoring visits to coalition partners and the development and implementation of an internal evaluation system to monitor institutional and coalition performance. Final Report on Project Output: 5.6. Food Research Institute, Accra, Ghana. 29 pp

Monitoring and evaluation of project progress : monitoring visits to coalition partners and the development and implementation of an internal evaluation system to monitor institutional and coalition performance. Final Report on Project Output: 5.6. Food Research Institute, Accra, Ghana. 29 pp

by DZIEDZOAVE, N.T, KOMLAGA, G
Year of Publication 01.01.2005

Get more information

Publication

Quality manual for the production of glucose syrup by small and medium scale enterprises. Final Report on Project Output: 2.1. Food Research Institute, Accra, Ghana. 29 pp

Quality manual for the production of glucose syrup by small and medium scale enterprises. Final Report on Project Output: 2.1. Food Research Institute, Accra, Ghana. 29 pp

by SABLAH, M, DZIEDZOAVE, N.T
Year of Publication 01.01.2005

Get more information

Publication

Rapid surveys of market opportunities for cassava. Natural Resources Institute (NRI), Chatham, UK. 8 pp

Rapid surveys of market opportunities for cassava. Natural Resources Institute (NRI), Chatham, UK. 8 pp

by GRAFFHAM, A.J, DZIEDZOAVE, N.T
Year of Publication 01.01.2000

Get more information

Publication

Training manual for the production of high quality cassava flour

Training manual for the production of high quality cassava flour

by DZIEDZOAVE, N.T, GRAFFHAM, A.J, BOATENG, E.O. (eds.)
Year of Publication 01.01.2004

Get more information

Publication

Training manual for the production of cassava-based bakery products

Training manual for the production of cassava-based bakery products

by DZIEDZOAVE, N.T, GRAFFHAM, A.J, BOATENG, E.O. (eds.)
Year of Publication 01.01.2004

Get more information

Publication