ఫుడ్ ప్రాసెసింగ్ & టెక్నాలజీ జర్నల్

పరిశోధన వ్యాసం

Determination of Unripe Banana Flour as Functional Ingredient on Physical Properties of Cake Batter

• Hosseinvand A and Sorkhineja A

పరిశోధన వ్యాసం

Quality Characteristics of Fortified Bread Produced from Cassava and Mushroom Flours

• Azeez LA, Adedokun SO, Adeoti AO and Babalola JO

పరిశోధన వ్యాసం

Comparing Microporous and Native Corn Starch as Binders on the Textural Properties of African Locust Bean Bouillon Cubes

• Bah HB, Du X, Zheng H, Wang X, Diallo A, Bah H and Soualiou S

పరిశోధన వ్యాసం

Evaluation of Yeast and Lactic Acid Bacteria Starter Cultures for the Production of Rice Injera

• Hassen Y, Mukisa IM, Kurabachew H and Desalegn BB

పరిశోధన వ్యాసం

Alpha-Linolenic Acid Supplementation is Associated with Changes in Inflammatory Markers and Endoplasmic Reticulum Stress in Diabetic Rats

• Ferraz RC, Foss-Freitas MC, Vidal TR, Griffo TN, Gonçalves NB, Jordao Jr AA and Foss MC