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Nutritional and Anti-nutritional Evaluation of Cakes and Almond Flours of Momordica cabrae Consumed in the Center-West Côte d’Ivoire
by Oupoh Bada Bedos, Tchumou Messou, N’gbo Martin Luthère King and Tano Kablan
American Journal of Food and Nutrition. 2023, 11(1), 25-33. DOI: 10.12691/ajfn-11-1-4
Pub. Date: March 07, 2023Views: 2277Downloads: 2560
Momordica cabrae almonds biochemical properties cake raw flour
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Comparative Studies on the Performances of Some Plant Cakes and Synthetic Chemicals Against Nematodes in Tea in Bangladesh
by M.S.A. Mamun, M. Ahmed, I. Ahmad, M.S. Uddin and S.K. Paul
World Journal of Agricultural Research. 2014, 2(1), 1-4. DOI: 10.12691/wjar-2-1-1
Pub. Date: January 02, 2014Views: 22654Downloads: 16838
plant cakes chemicals nematodes tea Bangladesh
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Proximal Composition and Chemical Properties of the Seeds and Seed Oils of Two Peanut Varieties Grown in the Republic of Congo
by Anicet Frédéric Binaki, Eliane Thérèse Biassala, Celestine Kiminou Ngounga, Jude Cédric Moumboko Kimbamba, Gouollaly Tsiba and Rosalie Kama Niamayoua
American Journal of Food and Nutrition. 2024, 12(3), 94-99. DOI: 10.12691/ajfn-12-3-3
Pub. Date: July 09, 2024Views: 739Downloads: 1045
oil extraction cakes characterization proximal composition fatty acids Arachis hypogaea L
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Acceptability of Rice Cakes Subjected to Water Retort Using Three Process Schedules
by Elvi C. Escarez
American Journal of Food Science and Technology. 2022, 10(1), 49-52. DOI: 10.12691/ajfst-10-1-7
Pub. Date: April 05, 2022Views: 4659Downloads: 3818
department of Science of Technology food preservation rice cakes water retort
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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: 9199Downloads: 8684
Millet varieties cakes proximate sensory
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Sensory and Proximate Characteristics of Annatto-colored Soy-wheat Cake Formulations
by Courage Sedem Dzah, Christopher Mensah and Fidelis Mawunyo Kpodo
American Journal of Food and Nutrition. 2016, 4(3), 78-82. DOI: 10.12691/ajfn-4-3-4
Pub. Date: May 25, 2016Views: 18469Downloads: 16492
soya bean flour cakes sensory evaluation composite flour annatto colorant product development
Abstract Full Text PDF (166 KB) Full Text HTML Full Text ePUB (649 KB)
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