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2022: Volume 5, Issue 7
Research Article P.1-7
Evaluation of selected spices and herb extracts on oxidative stability, microbial and sensory quality of fermented cow milk butter.
Author(s): Genet shiferaw Bule*, Engeda Dessalegn Awegachew, Yassin Hassen
Research Article P.1-9
Haematological indices, In-vivo antioxidant and Hypolipidemic activities of Infused beverages from Red Sorghum Bran-Roselle Calyx-Avocado leaf Flour Blends
Author(s): Temileye Omotayo Adedeji1*, Oluwole Steve Ijarotimi2, Isaac Babatunde Oluwalana2
Perspective P.1-2
Malnutrition, clinical outcome, and the health economy.
Author(s): Dawn Bohn*
DOI: 10.35841/ aajfsn-5.7.132
Research Article P.1-4
Optimisation of sugar level and fruit pulp percent for preparation of stirred and set type of Yoghurt from toned milk.
Author(s): Rekha Devi*, Sanjay Yadav, Monika Rani, P.K Bhardwaj
DOI: 10.35841/aajfsn-5.7.134
Rapid Communication P.1-2
Sensory descriptive analysis and consumer studies in authentic foods.
Author(s): Jenna Cramer
Research Article P.1-5
Effects of packaging material and storage condition on physicochemical quality and shelf stability of dried tomato powder
Author(s): Mawardi Yusufe Adame*
Research Article P.1-5
The Effects of packaging material and storage condition on physicochemical quality and shelf stability of dried tomato powder
Author(s): Mawardi Yusufe Adame*
Review Article P.1-6
Feeding practices and dietary intakes of childrens aged 0 to 59 months in transmara east sub-county, Narok country
Author(s): Chepkwony MC, Abong GO, Ngala S