Asian Food Science Journal

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2019 - Volume 13 [Issue 4]

Original Research Article

The Optimization of Production of Instant Pounded Yam Flour Using Cultivars of White Yam (Dioscorea rotundata)

Olusola Fatimah Olagunju-Yusuf, Abdul-Razak Adebowale, Olajide Sobukola, Lateef Sanni

DOI: 10.9734/afsj/2019/v13i430113

Page: 1-9

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Methyl Red Indicator on Smart Packaging as a Freshness Sensor for Tilapia Fillets

Kinanthi Ayu Sariningsih, Iis Rostini, Kiki Haetami

DOI: 10.9734/afsj/2019/v13i430114

Page: 1-9

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Effect of Processing Methods on the Physicochemical, Antinutrient and Pasting Properties of Three Commonly Consumed Soup Thickeners in Nigeria

J. Eke-Ejiofor, C. U. Awajiogak

DOI: 10.9734/afsj/2019/v13i430115

Page: 1-16

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Effect of Roasting Temperature and Duration on the Quality of Oil from Walnut (Plukenetia conophorum) Using Response Surface Methodology

Raji, Fatima A., Akinoso Rahman

DOI: 10.9734/afsj/2019/v13i430116

Page: 1-12

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Nutritional Profile and Organoleptic Qualities of Milk Chocolate Incorporated with Different Spices

S. O. Aroyeun, A. F. Okunade, A. O. Obatoye, M. A. Olalekan Adeniran

DOI: 10.9734/afsj/2019/v13i430117

Page: 1-8

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