Akonor, P. T., Dziedzoave, N. T., Buckman, E. S., Mireku Essel, E., Lavoe, F., & Tomlins, K. I. (2016). Sensory optimization of crackers developed from high‐quality cassava flour, starch, and prawn powder. Food Sci Nutr.

Akonor, Paa T., Nanam T. Dziedzoave, Evelyn S. Buckman, Edna Mireku Essel, Francis Lavoe, und Keith I. Tomlins. "Sensory Optimization of Crackers Developed From High‐quality Cassava Flour, Starch, and Prawn Powder." Food Sci Nutr 2016.

Akonor, Paa T., et al. "Sensory Optimization of Crackers Developed From High‐quality Cassava Flour, Starch, and Prawn Powder." Food Sci Nutr 2016.