ఫుడ్ ప్రాసెసింగ్ & టెక్నాలజీ జర్నల్

పరిశోధన వ్యాసం

Influence of Curing Salts and Storage Conditions in Proteolysis and Lipid Oxidation Stability of a Low Acidity Dry Fermented Sausage Produced with DFD Meat

• Santos C, Roseiro LC, Gomes A, Gonçalves H, Sol M and Partidário A

పరిశోధన వ్యాసం

Recovery of Antioxidants from Grape Seeds and its Application in Fried Food

• Benjaruk Vayupharp and Varaporn Laksanalamai

పరిశోధన వ్యాసం

Modelling the Drying Characteristics of Osmosised Coconut Strips at Constant Air Temperature

• Agarry SE and Aworanti OA

పరిశోధన వ్యాసం

Behavior of Escherichia coli Bacteria in Whey Protein Concentrate and Corn Meal during Twin Screw Extrusion Processing at different Temperatures

• Dike O. Ukuku, Charles Onwulata and Sudarsan Mukhopadhyay

పరిశోధన వ్యాసం

Effects of Defatted Soy Flour Incorporation on Physical, Sensorial and Nutritional Properties of Biscuits

• Aleem Zaker MD, Genitha TR and Syed Imran Hashmi