Asian Food Science Journal

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2018 - Volume 5 [Issue 1]

Short Research Article

Proximate Composition, Functional Properties and Sensory Evaluation of Stiff Dough (Amala) Prepared from Okara Fortified Plantain-Sorghum Flours

N. O. Ilelaboye, T. I. Ogunsina

DOI: 10.9734/AFSJ/2018/44093

Page: 1-10

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Original Research Article

Approximate Prediction of Chemical Changes in Peanut Oil during Intermittent Deep Frying Process Using UV-Visible Spectroscopy

O. S. Jolayemi, F. I. Akinmeye

DOI: 10.9734/AFSJ/2018/44074

Page: 1-11

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Production and Evaluation of Soybean Tempeh to Use as a Ready to Eat Meal in Egyptian Hotels

A. A. Refaat, Hemmat, M. Abdel-hady, Shimaa, A. Amin, A. M. Emam

DOI: 10.9734/AFSJ/2018/43681

Page: 1-9

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Quality Assessment of Traditionally Dried Marine Fish of Bangladesh

Parimal Chadra Paul, Md. Shaheed Reza, Md. Nazrul Islam, Md. Kamal

DOI: 10.9734/AFSJ/2018/44406

Page: 1-11

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Review Article

Tamarind (Tamarindus indica L.), an Underutilized Fruit Crop with Potential Nutritional Value for Cultivation in the United States of America: A Review

Satya S. S. Narina, Christopher J. Catanzaro

DOI: 10.9734/AFSJ/2018/43611

Page: 1-15

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