Journal of Advances in Food Science & Technology

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2017 - Volume 4 [Issue 3]

Original Research Article

INFLUENCE OF DIFFERENT VARIABLES ON THE YIELD OF NIXTAMALIZATION OF TORTILLA USING BAYESIAN CLASSIFIERS

MARÍA GUADALUPE FIGUEROA RIVERA, GERÓNIMO ARAMBULA VILLA, GUILLERMO ALFONSO DE LA TORRE GEA

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FUNCTIONAL PROPERTIES AND QUALITY CHARACTERISTICS OF GLUTEN FREE BISCUITS MADE FROM UNRIPE BANANA AND SWEET POTATO COMPOSITE FLOUR SUPPLEMENTED WITH RED KIDNEY BEAN FLOUR

U. E. INYANG, C. B. UDOFIA, S. P. UKWO

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NUTRITIONAL AND MICROBIOLOGICAL STUDY OF ANISHI: A TRADITIONAL FERMENTED FOOD PRODUCT OF NAGALAND, INDIA

BENDANGNARO JAMIR, CHITTA RANJAN DEB

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DEVELOPMENT OF BISCUITS FROM SPROUTED WHEAT AND RAGI FLOUR

RAVINDER AJIMERA, KODIMELA GYANESHWAR NAVYA, PRIYANKA KANDALA

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IODINE LEVELS IN NIGERIAN HOUSEHOLD SALT

FESTUS O. OKOJIE, IDONIJE O. BLESSING, EIDANGBE O. GEORGE, AGBEBAKU O. SOLOMON

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