American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
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Content: Volume 10, Issue 2

Open AccessArticle
Chemical and Pasting Properties of Cassava-bambara Groundnut Flour Blends
American Journal of Food Science and Technology. 2022, 10(2), 66-71. DOI: 10.12691/ajfst-10-2-1
Pub. Date: May 05, 2022Views: 969Downloads: 1171
Open AccessArticle
Comparative Study on the Physicochemical Properties of Naturally and Artificially Ripened Banana
American Journal of Food Science and Technology. 2022, 10(2), 72-76. DOI: 10.12691/ajfst-10-2-2
Pub. Date: May 27, 2022Views: 894Downloads: 4123
Open AccessArticle
Study of the Thermo-hydric Behavior of an Indirect Tunnel-type Forced Convection Dryer and the Drying of Meat Slices in the Form of Kilishi
American Journal of Food Science and Technology. 2022, 10(2), 77-83. DOI: 10.12691/ajfst-10-2-3
Pub. Date: June 12, 2022Views: 950Downloads: 1257
Open AccessArticle
The Effects of Artificial Ripening (Calcium Carbide) on Pawpaw
American Journal of Food Science and Technology. 2022, 10(2), 84-88. DOI: 10.12691/ajfst-10-2-4
Pub. Date: June 23, 2022Views: 819Downloads: 856
Open AccessArticle
Physicochemical Properties of Washed Wheat Bran
American Journal of Food Science and Technology. 2022, 10(2), 89-94. DOI: 10.12691/ajfst-10-2-5
Pub. Date: July 21, 2022Views: 731Downloads: 3206