ఫుడ్ ప్రాసెసింగ్ & టెక్నాలజీ జర్నల్

పరిశోధన వ్యాసం

The Effects of Using Seaweed on the Quality of Asian Noodles

• Xiren Guli Keyimu

పరిశోధన వ్యాసం

Mathematical Modeling, Moisture Diffusion, Energy consumption and Efficiency of Thin Layer Drying of Potato Slices

• Hosain Darvishi, Abbas Rezaie Asl, Ali Asghari, Gholamhassan Najafi and Heshmat Allah Gazori

పరిశోధన వ్యాసం

Protein and Calcium Rich Malted Health Drink Power

• Amrendra Kumar, Goel B.K, Karthikeyan S, Asgar S, Gedda A.K, Choudhary K.K and Uprit S

పరిశోధన వ్యాసం

Preparation of Laminated Baked Product Using Oats

• Atul Masih, A. Allwyn Sundar Raj, S. Rubila, Rahul Ramrao Patil and T.V. Ranaganathan

పరిశోధన వ్యాసం

Preservation of Farmed Carp (Naini) Fish by Salting Followed by Drying and it's Quality Evaluation

• Dharma Raj Basnet, Rewati Raman Bhattarai, Achyut Mishra and Basanta Kumar Rai

పరిశోధన వ్యాసం

Roots, Tubers, Grains and Bananas; Flours and Starches. Utilization in the Development of Foods for Conventional, Celiac and Phenylketonuric Consumers

• Elevina E Pérez, Antonieta Mahfoud, Carmen L Domínguez and Romel Guzmán

పరిశోధన వ్యాసం

The Physico-Chemical Influences of Yellow Mustard Paste - Comparison with the Powder in Mayonnaise

• M. Adeli Milani, M. Mizani, M. Ghavami and P. Eshratabadi