Vol. 2 No. 1 (2020): volume 2 issue 1

Articles

• Differences in Physical Characteristics between Low-Carb and High Carb Meals Using Food Nutrition Segmentation Analysis (GH-Method:Math-Physical Medicine)

  Gerald C. Hsu (Author)

  1-3

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• A Study on the Ganoderma Lucidum of Warri South Local Government Area

  Okigbo RN, Obanubi SI (Author)

  1-5

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• Sumac in Food Industry: A Changing Outlook for Consumer and Producer

  Mahsa Khaleghi, Aziz Homayouni Rad, Mina Javadi (Author)

  1-3

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• Assessing Ethnophsiological Use of Spices and Condiment in Prepared Dishes in Bahir Dar city, Bahir Dar, Ethiopia: Ethnophysiological Qualitative Study

  Dessalegn Demeke, Biruk Getahun (Author)

  1-7

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