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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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Quality Characteristics of Cassava-Ackee-Groundnut Composite Cookies
by Anne C. Sahé, Jacob K. Agbenorhevi and Faustina D. Wireko-Manu
American Journal of Food Science and Technology. 2019, 7(2), 57-64. DOI: 10.12691/ajfst-7-2-4
Pub. Date: March 12, 2019
cassava ackee arils groundnut cookies nutrients sensory properties
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Physico-chemical Properties and Sensory Evaluation of Fish Seasoning Powder
by Thet Hnin Oo, Khin Swe Oo and Soe Soe Than
American Journal of Food Science and Technology. 2019, 7(2), 52-56. DOI: 10.12691/ajfst-7-2-3
Pub. Date: March 07, 2019
fish seasoning powder hot air oven drying method drying temperature sensory properties
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Influence of Drying on the Phytochemicals and Antioxidant Properties of Bombax buonopozense (Gold Coast Bombax) Sepals
by Reindorf Boateng, Francis Alemawor, John Barimah and David Ben Kumah
American Journal of Food Science and Technology. 2019, 7(2), 45-51. DOI: 10.12691/ajfst-7-2-2
Pub. Date: March 05, 2019
red silk cotton plant phytochemicals drying methods DPPH Aluminium trichloride
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Development of Gluten-free Biscuit from Peanut-Pearl Millet Composite Flour
by Martha Wunnam Alhassan, Theodora Ojangba and Francis Kweku Amagloh
American Journal of Food Science and Technology. 2019, 7(2), 40-44. DOI: 10.12691/ajfst-7-2-1
Pub. Date: March 01, 2019
gluten-free formulation composite flour biscuit consumer acceptability
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Quality Evaluation of Baked Cake from Wheat Breadfruit Composite Flour
by Abegunde T.A, Bolaji O.T, Adeyeye S.A and Peluola-Adeyemi O.A
American Journal of Food Science and Technology. 2019, 7(1), 31-39. DOI: 10.12691/ajfst-7-1-6
Pub. Date: February 10, 2019
breadfruit wheat cake and quality
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