Articles
Food Science and Processing
Effect of Bambara Groundnut Flour Incorporation on the Nutritional, Phytochemical, and Sensory Characteristics of Tapioca
Oluwatoyin H. Animashaun, Oluseun T. Orelaja
2026, 2(3): 13. doi: 10.53941/fsp.2026.100013
Clove Leaf Essential Oil in Vapor Phase as a Natural Alternative for Mold Control in Semi-Wholemeal Bread
Ricardo H. Hernández-Figueroa, Paula Y. Santiago-Bueno, Aurelio López-Malo, Emma Mani-López
2026, 2(3): 12. doi: 10.53941/fsp.2026.100012
Optimization of Drying Temperature and Time for Enhancing Phytochemical Composition, Antioxidant Activity, and Sensory Properties of Selected Indigenous Spices in Nigeria
Sunday Ukwo, Blessing Etuk, Ekemini Ituen, Enobong Umoh, Jaciane Ienczak
2026, 2(2): 10. doi: 10.53941/fsp.2026.100010
Nutritional, Physical and Sensory Qualities of Gluten-Free Biscuits Made from Orange-Flesh Sweet Potato and Okara Composite Flour
Okeosisi Grace Chisom, Henshaw Folake Olayinka, Olatunde Ganiyat Olayinka, Olayiwola Ibiyemi Olasunbo
2025, 1(1): 7. doi: 10.53941/fsp.2025.100007
