Discussion: Scholarly discussion on any scientific article is very important for the advancement of science. We strongly suggest all readers and authors to participate in such activities. Comment posting facility is available at the end of this page. Comment should meet the minimum standard of scientific discussion. Personal communication, personal attack, abusive language, etc are not allowed and comments will be moderated.
Article Title
A Review of Tomato Powder as a Sustainable and Nutritious Food Ingredient: Processing Technologies, Nutritional Value, and Applications
Authored by
Jumoke Happiness Ayansola
Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso. Nigeria.
Vincent Uchenna Unegbu
Department of Food Science and Nutrition, Poznan University of Life Sciences, Poland.
Favour Chibuzor
Department of Food Technology and Human Nutrition, Poznan University of Life Sciences, Poznan, Poland.
Ifeanyi Raphael Ugwuanyi
Department of Physical Sciences, Eastern New Mexico University, Mexico.
Oluwadunsin Adekunle
Biochemistry Department, University of Ibadan. Nigeria.
Cynthia Dike Kosisochi
Department of Agronomy Michael Okpara University of Agriculture Umudike, Abia, Nigeria.
Aida Rahman Maamah
Department of Biology, Eastern New Mexico University, Mexico.
Daniel Ekenem Chukwudum
Department of Pharmacy, Delta State University, Abraka. Nigeria.
Joy Babalola
Department of Biochemistry, Federal Polytechnic, Nazarawa. Nigeria.