Determination of the chemical and functional properties of yam bean (Pachyrhizus erosus (L.) Urban) flour for food systems

por Buckman, Evelyn S., Oduro, Ibok, Plahar, Wisdom A., Tortoe, Charles
Publicado 2017

Sensory optimization of crackers developed from high‐quality cassava flour, starch, and prawn powder

por Akonor, Paa T., Dziedzoave, Nanam T., Buckman, Evelyn S., Mireku Essel, Edna, Lavoe, Francis, Tomlins, Keith I.
Publicado 2016

Effect of xanthan gum and carboxymethyl cellulose on structure, functional and sensorial properties of yam balls

por Asiamah, Ebenezer, Buckman, Evelyn S., Peget, Frank, Akonor, P.T., Padi, Alice, Boateng, Constance, Affrifah, Nicole Sharon
Publicado 2022