Authors: ADDO K

Citation: K. Addo, EFFECTS OF HONEY TYPE AND LEVEL ON THE BAKING PROPERTIES OF FROZEN WHEAT-FLOUR DOUGHS, Cereal foods world, 42(1), 1997, pp. 36-40

Authors: CUMBEE B HILDEBRAND DF ADDO K

Citation: B. Cumbee et al., SOYBEAN FLOUR LIPOXYGENASE ISOZYMES EFFECTS ON WHEAT-FLOUR DOUGH RHEOLOGICAL AND BREADMAKING PROPERTIES, Journal of food science, 62(2), 1997, pp. 281

Authors: ADDO K LYKINS S COTTON C

Citation: K. Addo et al., INDIGENOUS FERMENTATION AND SOY FORTIFICATION - EFFECTS ON PROTEIN-QUALITY AND CARBOHYDRATE DIGESTIBILITY OF A TRADITIONAL GHANAIAN CORN MEAL, Food chemistry, 57(3), 1996, pp. 377-380

Authors: ADDO K SLEPAK M AKOH CC

Citation: K. Addo et al., EFFECTS OF SUCROSE FATTY-ACID ESTER AND BLENDS ON ALVEOGRAPH CHARACTERISTICS OF WHEAT-FLOUR DOUGHS, Journal of cereal science, 22(2), 1995, pp. 123-127

Authors: INSTANES A SEGO DC ADDO K

Citation: A. Instanes et al., CONSTRUCTION AND CHARACTERIZATION OF A SPRAY-ICE PAD, TUKTOYAKTUK, NORTHWEST-TERRITORIES, Canadian geotechnical journal, 31(5), 1994, pp. 703-713

Authors: ADDO K BURTON D STUART MR BURTON HR HILDEBRAND DF

Citation: K. Addo et al., SOYBEAN FLOUR LIPOXYGENASE ISOZYME MUTANT EFFECTS ON BREAD DOUGH VOLATILES, Journal of food science, 58(3), 1993, pp. 583