Original Research Articles

                                                                                    Nzigamasabo Aloys

                                                                                            Volatile compounds in Ikivunde and Inyange, two Burundian cassava products

                                                                                             Glo. Adv. Res. J. Food. Sci. Tecthnol. 2012 1(1): 001-007  [ abstract ]   [full text - pdf]  

                                                                                   Yagoub and Ahmed 

                                                                                            Physicochemical and microbiological study on tunjanee – a traditionally fermented

                                                                                            Sudanese food from groundnut (Arachis hypogaea) seed cake

                                                                                            Glo. Adv. Res. J. Food. Sci. Technol. 2012 1(1): 008-017  [ abstract ]   [full text - pdf]