Browse Items (3074 total)

This study investigated effects of processing technique and varietal variations on the physicofunctional, starch pasting and viscoelastic properties of cassava (Manihot Esculenta Crantz) flours using a 3x6 factorial experimental approach. Samples…

This work characterized the most cultivated and consumed yam (Dioscorea) cultivars within the Ghanaian yam germplasm based on their biochemical and cell wall constituents to assess their potential alternative food and industrial processing…

Tempering, a technique of shearing chocolate mass at controlled temperatures is used to promote cocoa butter crystallization in a thermodynamically stable polymorphic form. During chocolate manufacture, the process is used to obtain the stable form V…