ISSN: 2157-7110
исследовательская статья
Evaluation of Sensorial and Antimicrobial Effects of Cumin on Cottage Cheese
Formulation and Sensory Acceptability of Flat Bread from Kocho with Broad Bean (Vicia faba L.) and Quality Protein Maize (Zea mays) Flours
γ Irradiation of Cowpea and Potato Starch: Effect on Physicochemical Functional and Rheological Properties
Development and Evaluation of a Non-Dairy Probiotic Beverage from Brown Rice (Oryza sativia)