2023 - Volume 22 [Issue 12]

Original Research Article

Effects of Oyster Shell Powder on the Microbial and Physicochemical Quality of Afitin, a Traditional Fermented Condiment

O. A. Bassitou Koumassa , Mathias Hounsou, Romaric Ouétchéhou , E. S. Mélissa Akpovi , A. A. Lilans Zannou, D. Sylvain Dabadé

DOI: 10.9734/afsj/2023/v22i12686

Page: 1-10

Quality Characteristics and Sensory Properties of Bread Elaborated with Flour Blends of Wheat and African Yam Bean

Samson Ugochukwu Alugwu, Brenda Unoma Alugwu, Florence Obiageli Ifeanyieze

DOI: 10.9734/afsj/2023/v22i12689

Page: 32-45

Sensory Quality and Shelf-life Enhancement of Vegetables Irradiated with Mid- infrared

Umakanthan T., Madhu Mathi , Umadevi U.

DOI: 10.9734/afsj/2023/v22i12691

Page: 46-64

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