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2022 - Volume 21 [Issue 4]

Original Research Article

Microencapsulated Lactobacillus acidophilus FNCC 0051 and Streptococcus thermophilus FNCC 0040 Technique Emulsion Using Gelatin and Sodium Alginate

Devia Wulandasari, Khothibul Umam Al Awwaly, Abdul Manab

DOI: 10.9734/afsj/2022/v21i430420

Page: 1-9

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Effect of Crayfish (Procombarus clarkia) Supplementation on the Quality of Cookies from Wheat Flour

S. Ibrahim, E. D. Inelo, O. A. Kure

DOI: 10.9734/afsj/2022/v21i430421

Page: 10-19

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Effect of Blanching on the Physicochemical Characteristics, Nutrient Composition and Sensory Properties of ‘Banga’ Sauce Produced from Fresh Oil Palm Fruits

O. M. Akusu, C. A. Orisa, B. S. Chibor

DOI: 10.9734/afsj/2022/v21i430423

Page: 34-42

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Thin Layer Modelling of Indirect and Mixed-Mode on-Farm Drying of Selected Vegetables

Nathaniel Oji, S. A. Okaiyeto, Y. A. Unguwanrimi

DOI: 10.9734/afsj/2022/v21i430425

Page: 43-54

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Review Article

Postharvest Handling Practices and Treatment Methods for Okra in Nigeria: A Review

Iorliam Iveren Blessing, Ugoo Tavershima Richard

DOI: 10.9734/afsj/2022/v21i430422

Page: 20-33

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