Nutritional, pasting and sensory properties of a weaning food from rice flour blends von R.A., Pobee, P.N.T., Johnson, P.T., Akonor, Buckman, S.E

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NUTRITIONAL, PASTING AND SENSORY PROPERTIES OF A WEANING FOOD FROM RICE ( ORYZA SATIVA ), SOYBEANS ( GLYCINE MAX ) AND KENT MANGO ( MANGIFERA INDICA ) FLOUR BLENDS von Pobee, RA, Johnson, PNT, Akonor, PT, Buckman, SE

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Effect Of Two Storage Methods On The Keeping And Sensory Qualities Of Four Plantain Varieties von Sugri, I, Johnson, PNT

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Physicochemical Characterization of Four Commercial Rice Varieties in Ghana von C. Diako, J.T. Manful, P.N.T. Johnson, E. Sakyi-Dawson, B. Bediako-Amoa, F.K. Saalia

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Kinetics of moisture absorption by plantain flour von Johnson, P.N.T., Brennan, J.G.

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Kendall’s Concordance Analysis of Sensory Descriptors Influencing Consumer Preference for Sweet Potatoes in Ghana von Sugri, I., Nutsugah, S.K., Wiredu, A.N., Johnson, P.N.T., Aduguba, D.

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Use of agricultural wastes as substrate for the mushroom Volvariella volvacea von Obodai, M, Cleland-Okine, J, Johnson, P.N.T

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effect of pre-treatments on the reconstitution of hot air-dried plantain von Johnson, P.N.T, Brennan, J.G, MacDougall, D.B

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