Asian Food Science Journal

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2019 - Volume 8 [Issue 2]

Original Research Article

Molecular Characterization of Lactic Acid Organisms Isolated from Spontaneous Fermentation of Cassava- fufu and gari

Femi, Ayoade, Scott Fayemi, Olumide Olukanni, Tosin Ogunbiyi, Paul Oluniyi

DOI: 10.9734/afsj/2019/v8i229985

Page: 1-10

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Microbial Quality and Safety of Traditional Fermented Camel Milk Product Suusac Sampled from Different Regions in North Eastern, Kenya

Isaac M. Maitha, Dasel W. M. Kaindi, John Wangoh, Samuel Mbugua

DOI: 10.9734/afsj/2019/v8i229986

Page: 1-9

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Disparity in Phenotypic and Genetic Characterization of Lactic Acid Microorganisms Isolated from Spontaneous Fermentation of Yam (Dioscorea rotundata)

Femi, Ayoade, Scott Fayemi, Tosin Ogunbiyi, Olumide Olukanni, Paul Oluniyi

DOI: 10.9734/afsj/2019/v8i229988

Page: 1-7

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Chemical and Nutritional Evaluation of Pumpkin (Cucurbita pepo) Seed Proteins

Adanma C. Innocent-Ukachi

DOI: 10.9734/afsj/2019/v8i229989

Page: 1-11

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Review Article

Fad Diet

Mariam Omar, Faiza Nouh, Manal Younis, Moftah Younis, Nesma Nabil, Bushra Elamshity, Hajar Ahmad, Ibraheem Elhadad, Abdelraouf Elmagri

DOI: 10.9734/afsj/2019/v8i229987

Page: 1-11

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