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Alice Padi

Council for Scientific and Industrial Research (CSIR), Ghana - Food Research Institute (FRI)

Ghana

  • Council for Scientific and Industrial Research (CSIR), Ghana - Food Research Institute (FRI)

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Scholarly Papers (1)

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Effect of Xanthan Gum and Carboxymethyl Cellulose on Structure, Functional and Sensorial Properties of Yam Balls

Number of pages: 16 Posted: 23 Nov 2021
Ebenezer Asiamah, Evelyn Buckman, Frank Peget, PapaToa Akunor, Alice Padi, Constance Boateng and Sharon Afrifah
Council for Scientific and Industrial Research (CSIR), Ghana - Food Research Institute (FRI), Council for Scientific and Industrial Research (CSIR), Ghana - Food Research Institute (FRI), Council for Scientific and Industrial Research (CSIR), Ghana - Food Research Institute (FRI), Council for Scientific and Industrial Research (CSIR), Ghana - Food Research Institute (FRI), Council for Scientific and Industrial Research (CSIR), Ghana - Food Research Institute (FRI), Council for Scientific and Industrial Research (CSIR), Ghana - Food Research Institute (FRI) and University of Ghana
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Freeze-thawing, Rheology, Yam balls, Functional properties, Hydrocolloids