Journal of Advances in Food Science & Technology
Original Research Article
EFFECT OF CONCENTRATION OF TRADITIONAL DE-BITTERING AGENT ON THE PROXIMATE COMPOSITION, AMINO ACIDS, ANTI-NUTRIENTS AND ORGANOLEPTIC QUALITY OF Lasianthera africana LEAF
Page:
15-22
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EFFECT OF GINGER EXTRACT ON THE PHYSICO-CHEMICAL PROPERTIES, NUTRITIONAL COMPOSITION AND SHELF-LIFE OF TOFU (beske)
Page:
23-30
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PHYSICOCHEMICAL CHARACTERISTICS AND ANTI-NUTRITIONAL FACTORS OF FERMENTED COMPLEMENTARY FOODS BASED ON MAIZE PIGEON PEA FLOUR
Page:
38-43
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PRODUCTION AND SENSORY EVALUATION OF NON ALCOHOLIC RICE WINE USING Saccharomyces cerevisiae
Page:
44-51
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Short Research Article
EFFECT OF TOTAL SOLIDS AND FAT CONTENTS ON TITRATABLE ACIDITY AND SENSORY PROPERTIES OF SET-TYPE YOGHURT
Page:
31-37
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ANTIOXIDANT PROPERTY OF LEMON-TEA – ROLE OF INFUSION TIME AND LEMON JUICE VOLUME
Page:
1-10
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Short Communications
PROXIMATE COMPOSITION OF SPRAY DRIED Arrenga pinnata JUICE POWDER
Page:
11-14
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