2024 - Volume 23 [Issue 7]


Original Research Article

Utilization of Sorghum, Sweet Potato and Chickpea for Production of High Nutritional Value Gluten Free Cookies

Hanan A. Hussien, Zahrat El-Ola M. Mohamed, Ahmed E Abdel Gawad

DOI: 10.9734/afsj/2024/v23i7721

Page: 1-9

Functional and Physicochemical Properties of Flour and Cookies from Wheat Soybean and Orange Fleshed Potatoes Blend

Odiaka Princess Gold, Ojotu Eke Mike , Tersoo-Abiem Evelyn M.

DOI: 10.9734/afsj/2024/v23i7723

Page: 22-35

Effect of Chemical Preservative and Packaging Material during Storage

Grace Gberikon, Benjamin Anhwange, Martha Doonan Bija

DOI: 10.9734/afsj/2024/v23i7724

Page: 36-43

The Effect of Use of Gelatin in Milk Candy Making on Organoleptic and Physicochemical Properties

Dedes Amertaningtyas, Anif Mukaromah Wati, Angga Dian Saputra, Gigih Widya Hutama Ekoprasetyo, Rischa Amalia Saleha

DOI: 10.9734/afsj/2024/v23i7726

Page: 52-64

Enhancement of Chicken Breast Shelf-Life Using Gondhoraj (Citrus hystrix) Zest Edible Wrap: Physicochemical, Antioxidant, and Antibacterial Properties

Riya Dasgupta, Kakali Bandyopadhyay, Aihik Dasgupta, Arkopriya Paul, Meghanjan Saha

DOI: 10.9734/afsj/2024/v23i7728

Page: 78-91

The Quality of Salted Egg using Red Ginger as Natural Antioxidant

Muhammad Harpiansyah Tanjung, Elisa Julianti, Herly Evanuarini

DOI: 10.9734/afsj/2024/v23i7729

Page: 92-100


Review Article


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