International Journal of Innovative Food Science and Technology

Title Publication Date Language Citations
Anti - nutritional factors and mineral composition of pumpkin pulp and functional properties of pumpkin - wheat composite flour for bread preparation2018/04/188
Sensory and physicochemical properties of bread made from aerial yam (Dioscorea bulbifera) and wheat (Triticum aestivum) flour2017/08/143
Proximate and sensory evaluation of non - diary probiotic beverages made from tiger - nuts ( Cyperus esculentus L. ) and soy bean ( Glycine max )2017/08/133
Optimization of Turkey Berry (Solanum torvum) Powder Spice Blend by Means of D-optimal Design2018/04/181
Effect of co-fermentation on the chemical composition and sensory properties of maize and soybean complementary flours2017/09/11
The use of lactic acid bacteria as starter culture and its effect on the proximate composition and sensory acceptability of millet beverage2017/08/13
PRODUCTION AND QUALITY EVALUATION OF AFRICAN YAM BEAN CHEESE AND COW MILK CHEESE FRIED IN DIFFERENT PALM OIL SAMPLES2018/04/18