Vol. 6 No. 2 (2018): April 2018

Articles

• Evaluation of Functional, Proximate, Microbial and Sensory Properties of Pearl Millet-Bambara Ground Nut Yarsala (A Traditional Deep-fried Fermented Puff)

  Gervase Ikechukwu Agbara, Fatima Ajiya Masaya, Mamudu Halidu Badau, Odera Amin Igwegbe, Alkali Mohammed Yakaka

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• Investigation of Microbiological Quality of Raw and Cooked “Doner Kebab†Consumed in Istanbul

  Aylin Kaya, Haydar Özpınar, Burcu Çakmak Sancar

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