IJAAR Archives - International Network for Natural Sciences

Processing, composition and sensory properties of chicken breast meat crisps substituted with chicken feet bone crisps as a functional food

Luki Amar Hendrawati, Isyunani, Intan Galuh Bintari

Int. J. Agron. & Agric. Res. 15(4), 42-46, October 2019.

Keywords: Chicken feet bone substitute, Chicken floss, Chicken meat, Functional food

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Leguminous vegetables production and marketing in Southern Benin

Eric Etchikinto Agoyi, Konoutan Médard Kafoutchoni, Hospice Samson Sossou, Albérik Allagbé, Maurice Hounguèvou, Achille Ephrem Assogbadjo, Brice Sinsin

Int. J. Agron. & Agric. Res. 15(4), 30-41, October 2019.

Keywords: Beans, Edamame, Leguminous vegetable, Phaseolus

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Marine woodborers: A source of Lignocellulolytic enzymes

M Bosire Carren

Int. J. Agron. & Agric. Res. 15(4), 10-29, October 2019.

Keywords: Bioconversion, Lignocellulolytic enzymes, Marine woodborers

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Qualitative characterization of phenolic profile of the fruits and leaves of Solanum torvum Swart naturally growing in Côte d’Ivoire

Sopie Edwige-Salomé Yapo, Obou Constantin Okou, Seu Jonathan Gogbeu, Tanoh Hilaire Kouakou, Teguo Pierre Waffo

Int. J. Agron. & Agric. Res. 15(4), 1-9, October 2019.

Keywords: Côte d’Ivoire, HPLC, Phenolic compounds, Solanum torvum

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IJAAR | Volume 15 | Number 4 | October, 2019

Processing, composition and sensory properties of chicken breast meat crisps substituted with chicken feet bone crisps as a functional food

Leguminous vegetables production and marketing in Southern Benin

Marine woodborers: A source of Lignocellulolytic enzymes

Qualitative characterization of phenolic profile of the fruits and leaves of Solanum torvum Swart naturally growing in Côte d’Ivoire

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