Vincentia Naa Ayele Hammond | IUFoST | Galoá Proceedings

Vincentia Naa Ayele Hammond

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Effect of Cowpea Addition and Fermentation on the Biochemical and Sensory Characteristics during Co-Fermentation of Cassava (Manihote esculenta Crantz) and Cowpea (Vigna unguiculata) into Gari, a Roasted Fermented Cassava Meal
Food Processing

Anna Lartey ; Vincentia Naa Ayele Hammond ; Professor Emmanuel Ohene Afoakwa ¹ ; Dr Agnes S. Budu ²

¹ Department of Nutrition and Food Science ;

² Nutrition and Food Science Dept. University of Ghana

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Co-authors (3)