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Constance Boateng
Institution:
Council for Scientific and Industrial Research
Observed institution:
Council for Scientific and Industrial Research
OpenAlex ID:
A5079963148
Effect of Xanthan Gum and Carboxymethyl Cellulose on Structure, Functional and Sensorial Properties of Yam Balls
2021
·
Ebenezer Asiamah
, Evelyn S. Buckman
, et al.
·
Heliyon
·
7
PDF
Unearthing the Potential of the Frafra potato (Solenostemon rotundifolius) Flour in Culinary Application: Sensory and Nutritional Analysis of its Pastry Products
2018
·
Charles Tortoe
, Paa Toah Akonor
, et al.
·
Journal of Culinary Science & Technology
·
7
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Works count:
2
Citation count:
14
H-index:
2
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