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Sensory

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Iron-zinc fortified extruded rice analogues in cooking quality and sensory attributes

Asad Naeem, Zarina Mushtaq, Muhammad Imran, Nosheen Asghar, Farhat Jabeen, Faqir Muhammad Anjum

Int. J. Biosci.15( 3), 425-434, September 2019.

DOI: http://dx.doi.org/10.12692/ijb/15.3.425-434

Key: Color Extrusion Fortification Physiochemical Sensory

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Potential of cooking bananas in addressing food security in East Africa

Joachim Dotto, Athanasia O. Matemu, Patrick A. Ndakidemi

Int. J. Biosci.13( 4), 278-294, October 2018.

DOI: http://dx.doi.org/10.12692/ijb/13.4.278-294

Key: Breeding Nutritional value Physicochemical Potassium Sensory

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Effect of incorporating varying amount of soy protein on nutritional composition and sensory quality of beef patties

Gourpada Biswas, Most. Nurtaj Khatun

Int. J. Biosci.11( 1), 332-342, July 2017.

DOI: http://dx.doi.org/10.12692/ijb/11.1.332-342

Key: Effect Evaluation Nutritional Sensory Soy protein

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Proximate composition and some physical attributes of three mango (Mangifera indica L.) fruit varieties

S.T.Ubwa, M.O.Ishu, J.O.Offem, R.L.Tyohemba, G.O.Igbum

Int. J. Agron. Agri. Res.4( 2), 21-29, February 2014.

Key: Analysis Mango Nutritional Proximate Sensory

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Biochemical composition and effects of radiation on sensory, biochemical and physiological quality of fresh spinach (Spinacia oleracea L.)

Fatema Akhter, Mahfuza Islam, Afifa Khatun, M. Kamruzzaman Munshi, Md. Afzal Hossain, Mozammel Hoque, Roksana Huque

Int. J. Biosci.3( 5), 25-34, May 2013.

DOI: http://dx.doi.org/10.12692/ijb/3.5.25-34

Key: Biochemical and physiological quality Irradiation Sensory Spinach

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