2020 - Volume 12 [Issue 4]


Original Research Article

Survival Pattern and Toxin Production of Pathogens in Spiced and Non Spiced Fried Rice

Afolake Atinuke Olanbiwoninu, Oluwatooni Oluwaniran, Faidah Oladosu, Kolawole Banwo, Sunday Odunfa

DOI: 10.9734/ejnfs/2020/v12i430213

Page: 1-8

Microbial Features and Qualitative Detection of Adulteration along with Physicochemical Characteristics of Sweetened Yoghurt

Md. Ashikur Rahman, Arzina Hossain, Mahfuza Islam, Md. Shakhwat Hussain, Roksana Huque

DOI: 10.9734/ejnfs/2020/v12i430214

Page: 9-16

Production and Quality Evaluation of Short Bread Biscuit Using Wheat and Fermented Unripe Plantain Flour

Johnson Akinwumi Adejuyitan, Ezekiel Tejumola Otunola, Mary Oluwatosin Adesola, Olawumi Esther Onaolapo

DOI: 10.9734/ejnfs/2020/v12i430216

Page: 30-42

Standardization of Recipe of Barbados Cherry Pickle

Arghya Mani, Venkata Satish Kuchi, Surajit Mitra, A. K. Banik, Ivi Chakraborty, Satyabrata Das, F. K. Bauri

DOI: 10.9734/ejnfs/2020/v12i430217

Page: 43-50

Physico-Chemical and Sensory Properties of Wheat-Margarine-Avocado Cake Blends

G. O. Eteng, N. I. Olaitan, T. T. Iombor, F. Z. Igbua

DOI: 10.9734/ejnfs/2020/v12i430219

Page: 66-74

Effect of Various Mycorrhizae-based Products on Growth and Phytotoxicity Characteristics of Potato (Solanum tuberosum L.) cv. Kufri Sindhuri

Trivikram ., B. K. Singh, Ajay Kumar Tiwari, Pankaj Kumar Singh, A. K. Singh

DOI: 10.9734/ejnfs/2020/v12i430221

Page: 86-90


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