Vol. 3 No. 2 (2019)

Articles

• Functional Properties of Sausage Rolls Made from Cocoyam and Wheat Flour Enriched with Soybean Flour

  Peter-Ikechukwu, A.I., Ibeabuchi, J.C., Eluchie, C.N., Agunwah, I.M., Aneke, E.J., Chukwu, M.N., Ogbuagu, J.C., Okafor, D.C.

  p39

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• Fat Content and Fatty Acids Profile in Follow-on Formulas Commercialized in Côte d'Ivoire

  André Kpaibé, Yao Kouassi, N’goran Yao, Alexandre N’bra, Sylvain Dibi, Michèle Aké

  p54

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• Microbial, pH, Titratable Acidity, Functional and Sensory Properties of Weaning Food Blends Formulated from Maize, Cowpea, Bambaranut and Groundnut

  Bintu B.P., Falmata A.S., Maryam B.K., Raihatu M.A., Chellube Z., Hauwa H., Modu S.

  p60

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• Selection and Characterization Criteria of Probiotics Intended for Human Use from the Past to the Future

  Valeria Sagheddu, Elena Guidesi, Serena Galletti, Marina Elli

  p73

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