Vol. 1 No. 2 (2022): Jul-Dec

DOI: https://doi.org/10.54117/ijnfs.v1i2
Published: 2022-08-27

Articles

  • Physical and Sensory Qualities of Hydrocolloid Treated 80:20 Wheat-Cassava Composite Breads

    C. A. Nwachukwu, E. C. Nwanekezi
    6-10
    DOI: https://doi.org/10.54117/ijnfs.v1i2.13

  • Purification, Phenolic Profile and In vitro Antioxidant Activity of Bioactive Compounds in Milk Thistle Seed (Silybum Marianum)

    Shanza Mukhtar, Xuhui Kan, Mohamed Abdin, Zeng Xiaoxiong
    DOI: https://doi.org/10.54117/ijnfs.v1i2.10

  • Variation in Colour Attributes of Arrowroot (Maranta arundinacea) Flour from Five Different Provinces in Sri Lanka as a Potential Alternative for Wheat Flour

    M. K. S. Malki, J. A. A. C. Wijesinghe, R. H. M. K. Ratnayake, G. C. Thilakarathna
    11-14
    DOI: https://doi.org/10.54117/ijnfs.v1i2.14

  • Investigation of physicochemical, textural, and sensory properties of ice cream formulated with kiwifruit puree

    Asad Iqbal, Sadia Hassan, Abdul Wahab, Muhammad Adil Farooq, Huma Umbreen
    1-5
    DOI: https://doi.org/10.54117/ijnfs.v1i2.12

  • Effect of Starter Culture on Bacterial Activity and Nutritive Value of Fruit Yoghurt

    Shanza Mukhtar
    15-17
    DOI: https://doi.org/10.54117/ijnfs.v1i2.15