Journal de la nutrition et des sciences alimentaires

Journal de la nutrition et des sciences alimentaires
Libre accès

ISSN: 2155-9600

Numéro spécial S4

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The Change of Catechin Antioxidant during Vacuum Roasting of Cocoa Powder

Tamrin Kendari, Harijono, Sudarminto Setyo Yuwono, Teti Estiasih and Umar Santoso

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Electrical Field (AC) for Non Thermal Milk Pasteurization

Asaad R. Saeed Al-Hilphy

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In vivo Evaluation of the Proteins in the Cultivated Mushrooms

Al-Enazi MM, El-Bahrawy AZ and El-Khateeb MA

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Effect of Dehydration on the Quality Characteristics of Extruded Pasta Using Millet Milk Powder

Narayanasamy Sangeetha and Pushpa Devi M

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Optimization of Process Variables for the Development of Flaxseed and Defatted Flaxseed Based Pasta

Ruby Gupta and US Shivhare

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Nutritional Composition and Sensory Qualities of Cocoyam-Based Recipes Enriched with Cowpea Flour

Olayiwola IO, Folaranmi F, Adebowale A, Onabanjo OO, Sanni SA and Afolabi WAO

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Evaluation of Iron, Zinc, Sodium and Phytate Contents of Commonly Consumed Indigenous Foods in Southwest Nigeria

Olayiwola IO and Okhiria AO

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