Asian Food Science Journal

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2019 - Volume 12 [Issue 4]

Original Research Article

Ginger Nectar Formulation Based on Oleoresin Using a Central Composite Design

Daouda Sidibe, Adama Coulibaly, Yves Nyamien, Blé Loui Oguielou, Ysidor N’guessan Konan, Godi Henri Marius Biego

DOI: 10.9734/afsj/2019/v12i430088

Page: 1-13

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Process Optimization and Characterization of Gamma Irradiation Induced Variations in Functional Properties of Maize (Zea mays L.) Flour

Haq Nawaz, Muhammad Aslam Shad, Sonia Sonia Safdar, Raheela Jabeen

DOI: 10.9734/afsj/2019/v12i430089

Page: 1-12

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Efficiency of Triple Bagging System and Lippia multiflora Leaves for the Vitamin Quality Preservation of Cowpea Seeds (Vigna unguiculata L. Walp)

Ibrahim Fofana, Kouamé Olivier Chatigre, N’guessan Verdier Abouo, Godi Henri Marius Biego

DOI: 10.9734/afsj/2019/v12i430090

Page: 1-16

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Quality Evaluation of Composite Bread Produced from Wheat and Fermented Cashew Kernel Flours

Bleou Jean Jaurès Touzou, Doudjo Soro, Soronikpoho Soro, Kouadio Ernest Koffi

DOI: 10.9734/afsj/2019/v12i430091

Page: 1-8

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Quality Characterization of Biscuits from Blends of Bambara Groundnut (Vigna subterranea), Ground Bean Seed (Macrotyloma) and Moringa Seed (Moringa oleifera) Flour

Justina Y. Talabi, Babawande A. Origbemisoye, Beatrice O. Ifesan, Victor N. Enujuigha

DOI: 10.9734/afsj/2019/v12i430092

Page: 1-12

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