ఫుడ్ ప్రాసెసింగ్ & టెక్నాలజీ జర్నల్

పరిశోధన వ్యాసం

Improvement of the Nutritional Value of a Cereal Fermented Milk: 2-Dried Kishk Like

• Khaled S Nassar, Shamsia SM and Attia IA

పరిశోధన వ్యాసం

Utilizing the Functions of Hydrocolloids as Fat Mimetic to Enhance the Properties of Low-fat Domiati Cheese

• Tareq Alnemr, Ahmed Helal, Amal Hassan and Khaled Elsaadany

సమీక్షా వ్యాసం

A Review About Probiotic Foods: Kefir, Kimchi and Kombucha

• Felix ASH

పరిశోధన వ్యాసం

Optimization of Food Acidulant to Enhance the Organoleptic Property in Fruit Jellies

• Kesava Reddy C, Sivapriya TVS, Arun Kumar U and Ramalingam C

పరిశోధన వ్యాసం

Broiler Meat Quality Evaluation Created in Simulated Conditions of Heat

• Santos Vaz AB, Aline G Ganecco, Juliana Lolli MM, Mariana P Berton, Cássia RD, Greicy Mitzi BM, Marcel M Boiago, Luciana Miyagusku, Hirasilva Borba and Pedro A de Souza

పరిశోధన వ్యాసం

Development and Quality Evaluation of Jamun Seed Powder Fortified Biscuit Using Finger Millet

• Kalse SB, Swami SB, Sawant AA and Thakor NJ

పరిశోధన వ్యాసం

Quality Enhancement of Canned Little Tunny Fish (Euthynnus alletteratus) by Whitening Solutions, Pre-Cooking Time and Filling Medium

• Mohamed K Morsy

పరిశోధన వ్యాసం

Development of Health Foods from Oilseed Cakes

• Sunil L, Prakruthi A, Prasanth Kumar PK and Gopala Krishna AG