2017 - Volume 19 [Issue 2]

Original Research Article

Varietal Differences among the Phenolic Contents and Antioxidant Activities of White and Red Fleshed Guava during Maturation and Ripening Stages

Guopeng Li, Muhammad Azam, Lei Fang, Jihua Li, Muhammad Jafar Jaskani, Mumtaz Khan, Liaqat Ali, Tanveer Ahmad

DOI: 10.9734/IJBCRR/2017/36497

Page: 1-9

Phytochemical and Nutrient Composition of Pterocarpus erinaceus Stem Bark

Maryam U. Ahmed, Abdullahi A. Modibbo, Moses Z. Zaruwa, Ismaila Y. Sudi

DOI: 10.9734/IJBCRR/2017/36546

Page: 1-6

Minerals and Vitamins Contents of Cakes Enriched with Almonds Powder of Terminalia catappa of Côte D’ivoire

Douati Togba Etienne, Mahan Makado Romuald, Konan N’Guessan Ysidor, Sidibe Daouda, Coulibaly Adama, Biego Godi Henri Marius

DOI: 10.9734/IJBCRR/2017/36726

Page: 1-15

Review Article

Fortification of Dietary Fiber Ingriedents in Meat Application: A Review

S. A. Sofi, Jagmohan Singh, Shafiya Rafiq, Rafia Rashid

DOI: 10.9734/IJBCRR/2017/36561

Page: 1-14

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