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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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Currrent Issue: Volume 8, Number 1, 2020

Open AccessArticle
Physico-Chemical and Sensory Properties of Complementary Foods from Blends of Malted and Non-Malted Sorghum, Soybean and Moringa Oleifera Seed Flours
by Bello A.A., Gernah D.I., Ariahu C.C. and Ikya J.K
American Journal of Food Science and Technology. 2020, 8(1), 1-13. DOI: 10.12691/ajfst-8-1-1
Pub. Date: November 27, 2019Views: 915Downloads: 701
malted sorghum non-malted sorghum soybean Moringa oleifera seed complementary food food formulation infants children
Abstract Full Text PDF (256 KB) Full Text HTML Full Text ePUB (907 KB)
Open AccessArticle
Effect of Variety on the Proximate and Sensory Properties of Wheat/Millet Cake
by Eke-Ejiofor J. and Allen J.E
American Journal of Food Science and Technology. 2020, 8(1), 14-18. DOI: 10.12691/ajfst-8-1-2
Pub. Date: December 05, 2019Views: 651Downloads: 491
Millet varieties cakes proximate sensory
Abstract Full Text PDF (131 KB) Full Text HTML Full Text ePUB (225 KB)
Open AccessArticle
Study of the Maturation of Dacryodes Edulis Oil Placed in Two Different Storage Conditions
by Aristide. H. W. Nakavoua, Bertin Mikolo, Aubin.N. Loumouamoué and G. Figuérédo
American Journal of Food Science and Technology. 2020, 8(1), 19-23. DOI: 10.12691/ajfst-8-1-3
Pub. Date: January 16, 2020Views: 60Downloads: 35
maturation Dacryodes edulis moderate temperature
Abstract Full Text PDF (139 KB) Full Text HTML Full Text ePUB (82 KB)
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