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Composite Flour Formulated from Roasted Cereal and Leguminous: Effects on Well-being of Young Rats
by Séa Téhi Bernard, Rougbo N’djomon Paterne, Kouadio Natia Joseph, Envrin Bogui Jacque Anicet, Soro Yadé René and Kouamé Lucien Patrice
American Journal of Food and Nutrition. 2020, 8(1), 6-11. DOI: 10.12691/ajfn-8-1-2
Pub. Date: March 05, 2020Views: 3394Downloads: 4060
biochemical parameters composite flour Hematological parameters histological study maize soybean groundnut
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Effects of Lactococcus lactis sp. on Nutritional Value of Formulated Non-dairy Complementary Foods from Irish Potato, Mungbean, Red Kidney Bean and Papaya
by B.D.S. Dangang, N.F. Zambou, R. Agrawal and A.F. Fonteh
American Journal of Food and Nutrition. 2018, 6(1), 1-8. DOI: 10.12691/ajfn-6-1-1
Pub. Date: February 06, 2018Views: 10856Downloads: 9984
Probiotic complementary food fermentation water holding capacity antioxidant activity viscosity proximate composition
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On the Bounds of the First Reformulated Zagreb Index
by T. Mansour, M. A. Rostami, E. Suresh and G. B. A. Xavier
Turkish Journal of Analysis and Number Theory. 2016, 4(1), 8-15. DOI: 10.12691/tjant-4-1-2
Pub. Date: January 15, 2016Views: 16300Downloads: 14500
Zagreb indices first reformulated Zagreb index forgotten topological index
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Effect of Starch Type on the Physicochemical and Textural Properties of Beef Patties Formulated with Local Spices
by P. D. Mbougueng, D. Tenin, C. Tchiégang and J. Scher
American Journal of Food Science and Technology. 2015, 3(2), 33-39. DOI: 10.12691/ajfst-3-2-2
Pub. Date: April 19, 2015Views: 24521Downloads: 20914Citations: 2
Beef patties potato starch cassava starch physicochemical and textural properties
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Extraction of Phytochemicals from Eucalyptus Spp.& Withania Somnifera and Their Biological Testing
by Praveen Kumar Gupta, Priyanka V, Lingayya Hiremath, S Narendra Kumar and Ajeet Kumar Srivastava
American Journal of Microbiological Research. 2018, 6(4), 115-123. DOI: 10.12691/ajmr-6-4-1
Pub. Date: July 31, 2018Views: 15463Downloads: 14625
phytochemicals Formulated phloroglucinol compounds sideroxylonal withaferin A FTIR HPLC TLC
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Optimization and Acceptability Evaluation of Shapporah Biscuits Formulated by Different Ingredients: Using Response Surface Methodology (RSM)
by Waleed AL-Ansi, Amer Ali Mahdi, Yan Li, Haifeng Qian and Li Wang
Journal of Food and Nutrition Research. 2018, 6(3), 192-199. DOI: 10.12691/jfnr-6-3-9
Pub. Date: March 20, 2018Views: 11076Downloads: 9611
sensory evaluation response surface methodology lentil flour millet flour traditional biscuits
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Formulation and Nutritional Evaluation of Instant Weaning Foods Processed from Maize (Zea mays), Pawpaw (Carica papaya), Red Beans (Phaseolus vulgaris) and Mackerel Fish Meal (Scomber scombrus)
by Bernard Tiencheu, Aduni Ufuan Achidi, Bertrand Tatsinkou Fossi, Noel Tenyang, Eurydice Flore Tiepma Ngongang and Hilaire Macaire Womeni
American Journal of Food Science and Technology. 2016, 4(5), 149-159. DOI: 10.12691/ajfst-4-5-5
Pub. Date: August 31, 2016Views: 18386Downloads: 15694
malnutrition weaning food formulated diets proximate analysis complementary foods
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Nutritional Assessment of Biscuits Formulated by Simultaneous Substitution with Sweet White Lupinoil and Extracted Flour after Germination
by Rasha Mousa Ahmed Mousa
American Journal of Food and Nutrition. 2014, 2(6), 108-116. DOI: 10.12691/ajfn-2-6-3
Pub. Date: January 07, 2015Views: 17818Downloads: 14544Citations: 2
lupins germination substitution nutritional sensory biscuits
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Processing, Formulation and Acceptability of Breakfast Cereals from Wheat, Sesame, Powdered Milk and Coconut Flour
by Fatima ABUBAKAR, Mamudu Halidu BADAU, Paul Yahaya IDAKWO and Nahemiah DANBABA
American Journal of Food and Nutrition. 2020, 8(3), 85-89. DOI: 10.12691/ajfn-8-3-5
Pub. Date: October 21, 2020Views: 1211Downloads: 1505
process wheat sesame coconut formulate Acceptability
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Effects of Blanching on Physicochemical Properties of Chantenay Carrots Juice and Assessing the Qualities of Formulated Carrot-MD2 Pineapple Juice Blends
by Joseph Adubofuor, Isaac Amoah and Raphael Dela Ayivi
American Journal of Food Science and Technology. 2016, 4(3), 81-88. DOI: 10.12691/ajfst-4-3-4
Pub. Date: May 26, 2016Views: 16287Downloads: 13905Citations: 1
blanching Chantenay carrot juice MD-2 pineapple juice physicochemical properties juice blends
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