Journal of Advances in Food Science & Technology
Original Research Article
NUTRITIONAL EVALUATION OF FLOUR BLENDS FROM GREEN BANANA, SWEET POTATO, SPROUTED SOYBEAN AND CRAYFISH FOR INSTANT PORRIDGE PREPARATION
Page:
1-11
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EFFECT OF REFRIGERATION ON THE NUTRITIONAL AND ANTI-NUTRITIONAL COMPOSITION OF AN EDIBLE MUSHROOM – PLEUROTUS SAJOR-CAJU CONSUMED IN NIGERIA
Page:
26-31
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NUTRITIONAL COMPOSITION OF FRUIT STIRRED YOGHURTS PRODUCED FROM TIGER NUT (Cyperus esculentus) NON-DAIRY MILK EXTRACT
Page:
32-39
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OPTIMIZATION AND EVALUATION OF SOME PHYSICO-CHEMICAL AND NUTRITIONAL PROPERTIES OF CEREAL-BASED SOYA-FORTIFIED FLOURS FOR DOUGH MEAL
Page:
40-59
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Review Articles
UTILIZATION OF BY-PRODUCTS FROM SLAUGHTERHOUSES IN PROCESSING OF COMMERCIAL PRODUCTS FOR A SUSTAINABLE MEAT INDUSTRY: A REVIEW
Page:
12-25
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