James Owusu-Kwarteng
6PUBLICATIONS
6CO-AUTHORS
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Publications (6)
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|Mar 29, 2023
A Comparative Study of Skimmed Milk and Cassava Flour on the Viability of Freeze-Dried Lactic Acid Bacteria as Starter Cultures for Yogurt Fermentation.Iddrisu Ibrahim, Joseph Atia Ayariga, Junhuan Xu
|Oct 08, 2020
Technologically relevant Bacillus species and microbial safety of West African traditional alkaline fermented seed condiments.James Owusu-Kwarteng, Charles Parkouda, Gbenga Adedeji Adewumi
|May 21, 2020
Microbial Safety of Milk Production and Fermented Dairy Products in Africa.James Owusu-Kwarteng, Fortune Akabanda, Dominic Agyei
|Jan 23, 2019
Indigenous African fermented dairy products: Processing technology, microbiology and health benefits.Dominic Agyei, James Owusu-Kwarteng, Fortune Akabanda
|Oct 31, 2017
Effects of Blanching and Natural Convection Solar Drying on Quality Characteristics of Red Pepper (Capsicum annuum L.).James Owusu-Kwarteng, Francis K K Kori, Fortune Akabanda
|Feb 24, 2016
The Use of Lactic Acid Bacteria Starter Culture in the Production of Nunu, a Spontaneously Fermented Milk Product in Ghana.Fortune Akabanda, James Owusu-Kwarteng, Kwaku Tano-Debrah
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