ISSN: 2157-7110
исследовательская статья
Influence of Meat Processing on the Content of Organochlorine Pesticides
Production of Anchovy and Mussel Pastes as Appetizer
Quantification of Cytokinins in Coconut Water from Different Maturation Stages of Malaysia’s Coconut (Cocos nucifera L.) Varieties
Drying Kinetics of Banana Peel
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Comparison of Ascorbic Acid, Total Phenolic Content and Antioxidant Activities of Fresh Juices of Six Fruits Grown in Oman
Honeybee Production and Honey Quality Assessment in Guji Zone, Ethiopia
Valorization of Tomato Dried Peels Powder as Thickening Agent in Tomato Purees
Effect of Process Variables on the Chemical Constituents and Sensory Characteristics of Nigerian Green Tea
Development and Quality Evaluation of Ready to Use Sweet Potato and Mushroom (Pleurotus ostreatus) Tikki mix
Effects of Vital Gluten Enrichment on Qualities of Value Added Products
Effects of Fermentation on the Nutritional Quality of QPM and Soybean Blends for the Production of Weaning Food
Effect of Refined Milling on the Nutritional Value and Antioxidant Capacity of Wheat Types Common in Ethiopia and a Recovery Attempt with Bran Supplementation in Bread