Vol. 11, No. 3 (2022), Journal of Food Research

• • Production of Highly Nutritious Enriched Infant Flours from a Traditional Ready-to-Eat Dish: the Plantain Dockounou
  • •  Kouadio A. J. Laetitia   
    •  Kra K. A. Severin   
    •  Kouadio N. Joseph   
    •  Assoumou E. Carine   
    •  Gonety Tia   
    •  Niamke Sebastien   
    • p1
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• • Formulation and Nutritional Analysis of Processed Sorghum, Soybeans, and Mango Complementary Foods
  • •  Mary Nkongho Tanyitiku   
    •  Igor Casimir Njombissie Petcheu   
    • p11
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• • Effect of Ginger Extracts on Palm Olein Quality during Frying and Impact of Fried Oils on Some Biological Parameters of Albino Wistar Rats
  • •  Valerie D. Loungaing   
    •  Fabrice T. Djikeng   
    •  Gires B. Teboukeu   
    •  Herve F. N. Njike   
    •  Gabriel T. Kamsu   
    •  Hilaire M. Womeni   
    • p22
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• • Formulation and Senso-chemical Evaluation of Palmyrah Palm (Borassus flabellifer L.) Based Value-added Products
  • •  Mehedi Hasan   
    •  - Ahiduzzaman   
    •  Nahidul Islam   
    •  Amdadul Haque   
    •  Mofazzal Hossain   
    • p36
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• • Production and Evaluation of Gluten-free Crackers from Rice, Lentil, and Quinoa Flour for Celiac Disease Patients
  • •  Gamal Saad El-Hadidy   
    •  Hala H. Shaban   
    •  Wael Mospah Mospah   
    • p47
    •  PDF 
      
• • Reviewer Acknowledgements for Journal of Food Research, Vol. 11 No. 3
  • •  Bella Dong   
    • p57
    •  PDF 
      

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