Journal of Advances in Food Science & Technology
Original Research Article
EFFECT OF PROCESSING METHODS ON THE NUTRITIONAL COMPOSITION AND FUNCTIONAL PROPERTIES OF FLOURS FROM WHITE AND YELLOW LOCAL MAIZE VARIETIES
Page:
1-7
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INCORPORATION OF FENUGREEK SEED POWDER IN THE MANUFACTURING OF RABBIT SAUSAGE AND ITS EFFECTS ON THE QUALITY PROPERTIES DURING FROZEN STORAGE
Page:
8-14
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MICROBIOLOGICAL ANALYSIS OF READY-TO-EAT (RTE) FOODS VENDED IN MOBILE OUTLET CATERING UNITS FROM NIGERIA
Page:
15-19
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EFFECT OF ADDING LEEK AS A NATURAL SOURCE OF NITRITE ON THE PROCESSING AND QUALITY PROPERTIES OF CAMEL SAUSAGE DURING FROZEN STORAGE
Page:
27-33
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Short Research Article
SENSORY AND PROXIMATE ASSESSMENT OF FAT CAKES ENRICHED WITH SOYBEAN PROTEIN
Page:
20-26
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