African Journal of Food Science and Technology

Research Articles Farida Bekhouche, Ryma Merabti and Jean-Denis Bailly Lemzeiet: Traditional couscous manufacture from fermented wheat (Algeria); investigation of the process and estimation of the technological and nutritional quality [View Abstract] [Full Article - PDF] [Download Full Text] pp. 167-175 (365 KB) Afr. J. Food Sci. Technol. 2013;Vol.4,No.8 DOI: http://dx.doi.org/10.14303/ajfst.2013.032
Patrick S. Muliro, Peter L. Shalo, Philip M. Kutima Optimization of camel milk coagulum formation and consumer preference [View Abstract] [Full Article - PDF] [Download Full Text] pp. 176-181 (128 KB) Afr. J. Food Sci. Technol. 2013;Vol.4,No.8 DOI: http://dx.doi.org/10.14303/ajfst.2013.036
El Sohaimy S. A. The effect of cooking on the chemical Composition of Artichoke (Cynara scolymus L.) [View Abstract] [Full Article - PDF] [Download Full Text] pp. 182-187 (106 KB) Afr. J. Food Sci. Technol. 2013;Vol.4,No.8 DOI: http://dx.doi.org/10.14303/ajfst.2013.037
G. Yadang, I. L. Mbome, R. Ndjouenkeu Changes in amylase activity, hot-paste viscosity and carbohydrates during natural fermentation of sweet potato (Ipomoea batatas) [View Abstract] [Full Article - PDF] [Download Full Text] pp. 188-194 (254 KB) Afr. J. Food Sci. Technol. 2013;Vol.4,No.8 DOI: http://dx.doi.org/10.14303/ajfst.2013.035