ISSN: 2157-7110
исследовательская статья
Optimization of Baking Temperature, Time and Thickness for Production of Gluten Free Biscuits from Keyetena Teff (Eragrostis tef) Variety
Functional and Pasting Properties of Maize âOgiâ Supplemented with Fermented Moringa Seeds
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Applications of X-Ray Computed Tomography in Food Processing
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Estimation of Bioactive Compounds from Saccharum munja Extract for the Evaluation of Anti-oxidants and Anti-bacterial Activities
Breast and Thigh Meat Chemical Composition and Fatty Acid Profile in Broilers Fed Diet with Dietary Fat Sources