ISSN: 2157-7110
исследовательская статья
Microparticulation of Whey Protein Concentrates using the Hot Extrusion Process: The Influence of Protein Concentrations and Other Parameters
Effect of Blending Ratio of Red Teff and Potato on the Sensory Quality of Injera
Effect of Freeze and Re-freeze on Chemical Composition of Beef and Poultry Meat at Storage Period 4.5 Months (SP4.5)
Quality Attributes of Jams and Marmalades Produced from Some Selected Tropical Fruits