ఫుడ్ ప్రాసెసింగ్ & టెక్నాలజీ జర్నల్

పరిశోధన వ్యాసం

Physicochemical, Nutritional, Shelf Life and Sensory Properties of Iranian Sangak Bread Fortified with Grape Seed Powder

• Peighambardoust SH and Aghamirzaei M

పరిశోధన వ్యాసం

Ergosterol and Patulin Contents of Conventional and Homemade Red Peppers and Hot Red Peppers Pastes

• Nurten Yassihuyuk, Cetin Kadakal and Mustafa Otag

పరిశోధన వ్యాసం

Physical and Mechanical Properties of Fish Feed Pellets

• El-Sayed G Khater, Adel H Bahnasawy and Samir A Ali

పరిశోధన వ్యాసం

Sensory, Physical and Nutritional Qualities of Cookies Prepared from Pearl Millet (Pennisetum Typhoideum)

• Florence Suma P, Asna Urooj, Asha MR and Jyotsna Rajiv

పరిశోధన వ్యాసం

Evaluation of the Efficiency of a Congo-Red Uptake Technique for Detection and Isolation of Plasmid-Bearing (Pyv) Yersinia pestis KIM5 in Retail Raw Ground Beef and Pork

• Saumya Bhaduri, James L Smith and John G Phillips

పరిశోధన వ్యాసం

Production Technology, Chemical Composition and Use of Alfalfa Protein-Xanthophyll Concentrate as Dietary Supplement

• Grela ER and Pietrzak K