Asian Food Science Journal

Search

2020 - Volume 19 [Issue 2]

Original Research Article

Functional and Physicochemical Properties of Turmeric Powder as Affected by Processing Methods

Emelike, Nkechi-Juliet Tamuno

DOI: 10.9734/afsj/2020/v19i230232

Page: 1-10

Full Article - PDF Review History

Proximate Composition, Phytochemical and Mineral Analysis of Cooked and Raw Walnut (Tetracarpidium conophorum)

Ojokoh Eromosele, Ojokoh Linda O., Nwachukwu Chidinma M., Omonu Richard, Eletuanya Jessica C.

DOI: 10.9734/afsj/2020/v19i230234

Page: 11-17

Full Article - PDF Review History

Antioxidant Capacity of Indigenous Root and Tuber Crops of Sri Lanka as Affected by Simple Processing

Poojanee Rupasingha, Kamani Ratnayake, Anoma Senarathne

DOI: 10.9734/afsj/2020/v19i230235

Page: 18-27

Full Article - PDF Review History

Comparative Study of Commercial Starter and Gum-producing Lactic Acid Bacteria Isolated from Palm-sap on Yoghurt

Oniovosa Leonard Adamu- Governor, Peter Nwabueze Okolie, Emmanuel Mmmaduabuchi Ikegwu, Ifedinma Henrietta Obeten, Christiana Oluwatoyin Abiona, Sylvia Veronica Ajagugha Uzochukwu

DOI: 10.9734/afsj/2020/v19i230236

Page: 28-39

Full Article - PDF Review History

Functional and Pasting Properties of Composite Flours from Triticum durum, Digitaria exilis, Vigna unguiculata and Moringa oleifera Powder

C. A. Orisa, S. U. Udofia

DOI: 10.9734/afsj/2020/v19i230237

Page: 40-49

Full Article - PDF Review History
View All Issues

© Copyright 2010-Till Date, Asian Food Science Journal. All rights reserved.