Asian Food Science Journal

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2019 - Volume 6 [Issue 1]

Short Research Article

Microbiological Quality and Sensory Properties of Tarhanas Produced by Addition Saccharomyces cerevisiae and Sourdough as Starter Culture after Different Fermentation Periods

Fatma Coskun

DOI: 10.9734/AFSJ/2019/45492

Page: 1-8

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Original Research Article

Molecular Characterisation of Bacteria Isolated from Various Part of Chicken (Gallus gallus domestica) Meat

S. A. Wemedo, S. I. Douglas, L. K. Nima

DOI: 10.9734/AFSJ/2019/45411

Page: 1-11

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Determination of Optimum Processing Conditions for the Proximate Composition and Pasting Characteristics of Flour Made from Parboiled Cassava Chips: A Response Surface Analysis

M. Ogbonnaya, M. O. Iwe

DOI: 10.9734/AFSJ/2019/44825

Page: 1-13

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Nutritional, Elemental and Amino Acid Profile Analyses of the Seeds of Aspilia africana: A Neglected and Underutilized Species (NUS)

Gambo Nanbol Ndam, Bakji Gomerep, Gosomji Andrew Dewan, Ibejekwe Sunday Igwebike, Apagu Thliza Ngamarju, Ayuba Stephen Dapel

DOI: 10.9734/AFSJ/2019/45776

Page: 1-8

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Physicochemical Properties and Mycological Quality of Wheat Flours Consumed in Calabar, Nigeria

Jeffrey A. Nosa-Obamwonyi, Sylvester P. Antai

DOI: 10.9734/AFSJ/2019/45641

Page: 1-9

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