cakes

Chemical and Microbial Quality Assessment of Non-Branded Snacks Sold on the BSMRSTU Campus, Bangladesh

Progati Bakshi, Md. Mahamudul Hasan Shourov, Raihan Ahmed, Azra Sadia Mofasha, Afiya Kaniz Munni & Mahedy Hasan · Asian Food Science Journal · 2024

Introduction: Non-branded street food provides affordable and quick meals for students around university campuses. However, concerns regarding their nutritional content have surfaced, particularly in comparison to branded alternatives. This study investigates the chemical composi...

Open access Research Article 10.9734/afsj/2024/v23i12758

Physicochemical and Functional Properties of Pumpkin (Cucurbita Pepo) Pulp Flour and Acceptability of its Inclusion in Cake

Eke-Ejiofor Joy, Victor-Uku Esther Chidinma & M. O. Akusu · Asian Food Science Journal · 2021

A study of the Physico-chemical and functional properties of pumpkin / wheat flour blends and sensory attributes of cakes made from the flour blends where evaluated in the food science laboratory of Rivers State University. The physico-chemical analysis were carried out using sta...

Open access Research Article 10.9734/afsj/2021/v20i730321