Journal of Advances in Food Science & Technology
Original Research Article
PRODUCTION AND QUALITY EVALUATION OF BISCUITS PRODUCED FROM MALTED SORGHUM-SOY FLOUR BLENDS
Page:
107-113
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DETERMINATION OF PRINCIPAL VOLATILE COMPOUNDS OF NANOENCAPSULATED COCONUT SHELL-LIQUID SMOKE AS A FOOD BIOPRESERVATIVE
Page:
114-118
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EFFECT OF AMBIENT-SOAKING TIME ON SOYBEAN CHARACTERISTICS FOR TRADITIONAL SOYMILK EXTRACTION
Page:
119-128
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PLASMID BORNE RESISTANCE AMONG BACTERIA ISOLATED FROM AFRICAN SALADS (“ABACHA”)
Page:
129-133
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SORGHUM ICE CREAM CONE TEXTURE; CORRELATIONS BETWEEN INSTRUMENTAL AND SENSORY ANALYSIS
Page:
134-145
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UTILIZATION OF SOME ADDITIVE TO PRODUCE MANGO POWDER
Page:
156-167
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Method Articles
FLOW-INJECTION SPECTROPHOTOMETRIC DETERMINATION OF CHLOROGENIC ACID IN SOME NATURAL SAMPLES
Page:
146-155
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