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. Agri. Res.15( 4), 42-46, October 2019.

Key: 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. Agri. Res.15( 4), 30-41, October 2019.

Key: Beans Edamame Leguminous vegetable Phaseolus

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Marine woodborers: A source of Lignocellulolytic enzymes

M Bosire Carren

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

Key: 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. Agri. Res.15( 4), 1-9, October 2019.

Key: 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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