ఫుడ్ ప్రాసెసింగ్ & టెక్నాలజీ జర్నల్

పరిశోధన వ్యాసం

Optimization of Baking Temperature, Time and Thickness for Production of Gluten Free Biscuits from Keyetena Teff (Eragrostis tef) Variety

• Teshome E, Tola YB and Mohammed A

పరిశోధన వ్యాసం

Functional and Pasting Properties of Maize ‘Ogi’ Supplemented with Fermented Moringa Seeds

• Jude-Ojei BS, Lola A, Ajayi IO and Ilemobayo Seun

చిన్న కమ్యూనికేషన్

Applications of X-Ray Computed Tomography in Food Processing

• Vidhya M, Varadharaju N, John Kennedy Z, Amirtham D and Manohar Jesudas D

వ్యాఖ్యానం

Estimation of Bioactive Compounds from Saccharum munja Extract for the Evaluation of Anti-oxidants and Anti-bacterial Activities

• Tenzin C, Jeyanthi P, Kumar A, Sujesh S and Ramalingam C

పరిశోధన వ్యాసం

Breast and Thigh Meat Chemical Composition and Fatty Acid Profile in Broilers Fed Diet with Dietary Fat Sources

• ABM Rubayet Bostami, Hong Seok Mun and Chul-Ju Yang