ఫుడ్ ప్రాసెసింగ్ & టెక్నాలజీ జర్నల్

పరిశోధన వ్యాసం

Studies in the Evaluation of Unconventional Oils from Burkina Faso Rich in Linoleic Acid, Oleic Acid or Other Unusual Fatty Acids

• Patrice Bazongo, Imael Henri Nestor Bassole, Soren Nielsen, Mamoudou Hama Dicko and Vijai KS Shukla

పరిశోధన వ్యాసం

Physical and Functional Properties of Trifoliate Yam Flours as Affected by Harvesting Periods and Pre-treatment Methods

• Abiodun OA and Akinoso R

పరిశోధన వ్యాసం

Comparative Study of Soy Paneer Prepared from Soymilk, Blends of Soymilk and Skimmed Milk

• Jeelani Raja, Hillal A Punoo and Farooq A Masoodi

సమీక్షా వ్యాసం

Oil Palm Leaf: A New Functional Food Ingredient for Health and Disease Prevention

• Suhaila Mohamed

చిన్న కమ్యూనికేషన్

The Activity of Water in the Fresh and Pre Treated Melons

• Radjabov M, Safarov O, Rakhimova G and Quryazov Z

పరిశోధన వ్యాసం

Bioactive Components and Antioxidant Properties of Terminalia arjuna L.Extracts

• Shahzad Ali Shahid Chatha, Abdullah Ijaz Hussain, Rehan Asad, Mudasir Majeed and Nosheen Aslam

పరిశోధన వ్యాసం

Hazard Analysis of Cheese Provided for Consumers in Hawassa/Ethiopia

• Demeke Teklu Senbetu

పరిశోధన వ్యాసం

Antioxidant Activity of Phenolic Compounds from Different Grape Wastes

• Souad El Gengaihi, Faten M Aboul Ella, Emad M H, Emad Shalaby and Doha H