European Journal of Food Science and Technology (EJFST)

EA Journals

European Journal of Food Science and Technology (EJFST)

Vol 3, Issue 1, March 2015

COOKING AND PHYSICOCHEMICAL PROPERTIES OF FIVE RICE VARIETIES PRODUCED IN OHAUKWU LOCAL GOVERNMENT AREA

Keywords: Rice, Time, Varieties, cooking, gelatinization

Article Pages: 1-10

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ASSESSMENT OF LEAF-TYPE AND NUMBER OF LEAVES USED IN WRAPPING ON THE QUALITY OF “UGBA” (FERMENTED PENTACLETHRA MACROPHYLLA BENTH SEED)

Keywords: Assessment, Quality, Ugba, Wrapping, leaves

Article Pages: 11-23

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EFFECT OF PROCESSING ON THE PROXIMATE AND FUNCTIONAL PROPERTIES OF “AKPARATA” (AFZELIA AFRICANA) FLOUR

Keywords: Akparata seeds, Flour, Functional, cooking, roasting

Article Pages: 48-60

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Email ID: editor.ejfst@ea-journals.org
Impact Factor: 6.10
Print ISSN: 2056-5798
Online ISSN: 2056-5801
Journal DOI: https://doi.org/10.37745/ejfst.2013
Issue DOI:
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