1.Application of Radial Basis Function Network with a Gaussian Function of Artificial Neural Networks in Osmo-dehydration of Plant Materials

作　　者：C. Tortoe ;J. Orchard ;A. Beezer 等

出　　处：Journal of Artificial Intelligence. 2011 ;4(4):233-244.doi:10.3923/jai.2011.233.244

出版社：Asian Network for Scientific Information

文章 ID：96707208

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2.Physicochemical, Microstructural, and Rheological Characterization of Tigernut (Cyperus esculentus) Starch

作　　者：P. T. Akonor ;C. Tortoe ;C. Oduro-Yeboah 等

出　　处：International Journal of Food Science. 2019 ;2019:1-8.doi:10.1155/2019/3830651

出版社：Hindawi Publishing Corporation

文章 ID：236171142

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3.Effect of Blanching and Osmotic Pre-treatmenton Drying Kinetics, Shrinkage and Rehydrationof Chayote (Sechium edule) duringConvective Drying

作　　者：P. T. Akonor ;C. Tortoe

出　　处：Current Journal of Applied Science and Technology. 2014 ;4(8):1215-1229.

出版社：Sciencedomain International

文章 ID：1023308233

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4.Physicochemical, Functional and PastingCharacteristics of Three Varieties of Cassava inWheat Composite Flours

作　　者：E. Eriksson ;K. Koch ;C. Tortoe 等

出　　处：Current Journal of Applied Science and Technology. 2014 ;4(11):1609-1621.

出版社：Sciencedomain International

文章 ID：1023308262

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5.Effect of the use of starches of three new Ghanaian cassava varieties as a thickener on the physicochemical, rheological and sensory properties of yoghurt

作　　者：P. N Agyemang ;P. T Akonor ;C. Tortoe 等

出　　处：Scientific African. 2020 ;9:1-10.doi:10.1016/j.sciaf.2020.e00521

出版社：Elsevier

文章 ID：1030057164

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6.Levels of aflatoxins, heavy and trace metal contaminants in two non-alcoholic beverages, Asaana and Nmedaa, and two alcoholic beverages, Burukutu and Pito produced by the informal sector in Ghana

作　　者：C.B. Osei ;C. Tortoe ;E. Kyereh 等

出　　处：Scientific African. 2021 ;12:1-11.doi:10.1016/j.sciaf.2021.e00813

出版社：Elsevier

文章 ID：1033234476

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