W.A. Plahar

Volatile compounds produced by Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei in single starter culture fermentations of Ghanaian maize dough

N.T. Annan, Leif Poll, Samuel Sefa‐Dedeh et al. · Journal of Applied Microbiology · 2003 · 100 citations

Cultivar and processing effects on the pasting characteristics, tannin content and protein quality and digestibility of cowpea (Vigna unguiculata)

W.A. Plahar, N.T. Annan, Christina A. Nti · Plant Foods for Human Nutrition · 1997 · 51 citations

Practices and Constraints in Bambara Groundnuts Production, Marketing and Consumption in the Brong Ahafo and Upper-East Regions of Ghana

J.N. Berchie, H.K. Adu- Dapaah, Awere Dankyi et al. · Journal of Agronomy · 2010 · 49 citations · Full text

Nutrition, Engineering, Agricultural Economics +19

Nutritional quality and antinutritional composition of four non-conventional leafy vegetables

Paul A. W. Wallace, E.K. Marfo, W.A. Plahar · Food Chemistry · 1998 · 48 citations

Nutrition, Food Composition, Botany +10

Development of a high protein weaning food by extrusion cooking using peanuts, maize and soybeans

W.A. Plahar, B. Onuma Okezie, C. Gyato · Plant Foods for Human Nutrition · 2003 · 38 citations

Nutrition, Engineering, Health Sciences +10