Osungbaro, Taiwo O.

Physical and nutritive properties of fermented cereal foods

        [Abstract]  [Full Article - PDF]   pp. 023-027

 

Hossein Jooyandeh

Evaluation of physical and sensory properties of Iranian Lavash flat bread supplemented with precipitated whey protein (PWP)

        [Abstract]  [Full Article - PDF]   pp. 028-034

 

I. O. Okonko, O. D. Adejoye, A. A. Ogun, A. A. Ogunjobi, A. O. Nkang and B. C. Adebayo-Tayo

Hazards analysis critical control points (HACCP) and microbiology qualities of sea-foods as affected by handler’s hygience in Ibadan and Lagos, Nigeria

        [Abstract]  [Full Article - PDF]   pp. 035-050

 

Adejuyitan, J. A., Otunola, E. T. Akande, E. A., Bolarinwa, I. F. and Oladokun, F. M.

Some physicochemical properties of flour obtained from fermentation of tigernut (Cyperus esculentus) sourced from a market in Ogbomoso, Nigeria

        [Abstract]  [Full Article - PDF]   pp. 051-055

 

Adetuyi, F. O, Badejo, O. F., Ikujenlola, A. V. and Omosuli, S. V.

Storage influence on the functional properties of malted and unmalted maize (Zea mays L ssp mays) and soybean (Glycine max L Merrill) flour blends

        [Abstract]  [Full Article - PDF]   pp. 056-060