Journal of Advances in Food Science & Technology

PRODUCTION AND QUALITY EVALUATION OF BISCUITS PRODUCED FROM MALTED SORGHUM-SOY FLOUR BLENDS

ISLAMIYAT FOLASHADE BOLARINWA, ADEKANMI OLUSEGUN ABIOYE, JAMES ABIODUN ADEYANJU, ZAINAB OLANIKE KAREEM

Page: 107-113
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DETERMINATION OF PRINCIPAL VOLATILE COMPOUNDS OF NANOENCAPSULATED COCONUT SHELL-LIQUID SMOKE AS A FOOD BIOPRESERVATIVE

SATRIJO SALOKO, PURNAMA DARMADJI, BAMBANG SETIAJI, YUDI PRANOTO, SRI WIDYASTUTI

Page: 114-118
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EFFECT OF AMBIENT-SOAKING TIME ON SOYBEAN CHARACTERISTICS FOR TRADITIONAL SOYMILK EXTRACTION

N. MUNU, J. KIGOZI, A. ZZIWA, R. KAMBUGU, J. WASSWA, P. TUMUTEGYEREIZE

Page: 119-128
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PLASMID BORNE RESISTANCE AMONG BACTERIA ISOLATED FROM AFRICAN SALADS (“ABACHA”)

E. O. DANIEL, F. N. OLISAKA, O. A. UMUNNA, A. A. DAODU, H. O. ODEH

Page: 129-133
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SORGHUM ICE CREAM CONE TEXTURE; CORRELATIONS BETWEEN INSTRUMENTAL AND SENSORY ANALYSIS

J. KIGOZI, N. BANADDA, Y. BYARUHANGA, A. KAAYA, F. LULE

Page: 134-145
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UTILIZATION OF SOME ADDITIVE TO PRODUCE MANGO POWDER

A. S. DYAB, H. I. ABED EL-HAKIM, H. M. ABO TALEB

Page: 156-167
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