Asian Food Science Journal

Search

2022 - Volume 21 [Issue 6]

Original Research Article

Preparation and Quality Evaluation of Biscuits from Mango Seed Kernel-Acha Flour Blends

Ibrahim Abdul-Alim Gambo, Ayo Jerome Adekunle, Bessong Sarah

DOI: 10.9734/afsj/2022/v21i630431

Page: 1-11

Full Article - PDF Review History

Modelling Water Absorption Kinetics of Abrohemaa, Omankwa, and Akposoe Maize Varieties

Isaac Godfred Antwi

DOI: 10.9734/afsj/2022/v21i630433

Page: 26-35

Full Article – PDF Review History

Functional and Nutritional Properties of Various Flour Blends of Arrowroot Starch and wheat Flour

Aaron Mutlong Amak Damak, Peter Isah Akubor, Charles Chukwuma Ariahu, Goodluck Obioma Okereke

DOI: 10.9734/afsj/2022/v21i630432

Page: 12-25

Full Article - PDF Review History

Effects of Extrusion Cooking Variables on the Proximate Composition of Extruded Snacks from Blends of Cocoyam and Bambara Nut Flours

B. D. Sadiq, I. Nkama, E. C. Omah

DOI: 10.9734/afsj/2022/v21i630434

Page: 36-44

Full Article – PDF Review History

Evaluating an Oryza sativa L. Based Fermented Beverage ‘Pendam’: A Source of Sustainable Diet to Gadaba Ethnic Community of India

Arup Kumar Mishra, Ranjana Bajpai, Amrita Swain

DOI: 10.9734/afsj/2022/v21i630435

Page: 45-51

Full Article - PDF Review History
View All Issues

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