Author

A Osei-Yaw

Observed name: A. Osei-Yaw

Observed institution: Council for Scientific and Industrial Research

OpenAlex ID: A5080246030

Experiences with the use of a starter culture in the fermentation of maize for ?kenkey? production in Ghana

1996 · M. Halm, A. Osei-Yaw, et al. · World Journal of Microbiology and Biotechnology · 49

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

1999 · N.T. Dziedzoave, W.O. Ellis, et al. · Food Control · 14

Sensory properties of instantfufu flour from four high-yielding Ghanaian varieties of cassava

2006 · P-NT Johnson, S Gallat, et al. · Tropical Science · 7

Studies on the quality of traditionally-smoked dry snail meat (Achatina achatina)

1997 · ECT Tettey, A Osei-Yaw, et al. · Ghana Journal of Agricultural Science · 3

Studies on cassava flour production and utilisation in composite flours for biscuit manufacture. Food Research Institute (FRI), Accra, Ghana. pp. 38.

1999 · N.T. Dziedzoave, A Osei-Yaw, et al. · 1

Quality characteristics of cowpea and bambara cultivars from northern Ghana. Food Research Institute, Ghana. 36 pp.

1999 · W.A. Plahar, N.T. Annan, et al. · 1

Sensory quality of agbelima - a fermented cassava product

2007 · NT Dziedzoave, WO Ellis, et al. · Journal of the Ghana Science Association

Works count: 7

Citation count: 75

H-index: 3

I10-index: 2