உணவு பதப்படுத்துதல் மற்றும் தொழில்நுட்ப இதழ்

ஆய்வுக் கட்டுரை

Rosmarinus officinalis L. and Myrtus communis L. Essential Oils Treatments by Vapor Contact to Control Penicillium digitatum

• Ladu G, Cubaiu L, d’Hallewin G, Pintore G, Petretto GL and Venditti T

ஆய்வுக் கட்டுரை

The Effects of Tannic Acid on Some Properties of Cow Gelatin's Film

• Dana E, Ardestani SS and Khodabandehlo H

ஆய்வுக் கட்டுரை

Physical, Textural and Sensory Characteristics of Gluten Free Muffins Prepared with Teff Flour (Eragrostistef (ZUCC) Trotter)

• Tess M, Bhaduri S, Ghatak R and Navder KP

ஆய்வுக் கட்டுரை

A Comparative Study of the Physico-Chemical Characteristics of the Ready-to Eat Coconut Based Snack

• Sivasakthi M and Sangeetha N

கட்டுரையை பரிசீலி

Importance of Objective and Subjective Measurement of Food Quality and their Inter-relationship

• Singham P, Birwal P and Yadav BK

ஆய்வுக் கட்டுரை

Seasonal Variation of Chemical and Fatty Acids Composition in Atlantic Mackerel from the Tunisian Northern-East Coast

• Guizani SEO and Moujahed N

ஆய்வுக் கட்டுரை

Development, Quality Evaluation and Shelf Life Studies of Probiotic Beverages using Whey and Aloe vera Juice

• Sasi Kumar R

ஆய்வுக் கட்டுரை

Lactic acid Bacteria Isolated from Raw Milk Cheeses: Ribotyping,Antimicrobial Activity against Selected Food Pathogens and Resistance to Common Antibiotics

• Singh H, Kongo JM, Borges A, Ponte DJB and Griffiths MW

ஆய்வுக் கட்டுரை

Effect of Substitution of Sucrose with Date Palm (Phoenix dactylifera)Fruit on Quality of Bread

• Nwanekezi EC, Ekwe CC and Agbugba RU

ஆய்வுக் கட்டுரை

Anti-Nutritional Factors of Green Leaves of Cassia obtusifolia and Kawal

• Algadi MZ and Yousif NE

ஆய்வுக் கட்டுரை

Grinding Parameters and their Effects on the Quality of Corn for Feed Processing

• Dabbour MI, Bahnasawy A, Ali S and El-Haddad Z

ஆய்வுக் கட்டுரை

Effect of Refinery on Spearmint (Mentha spicata var. Viridis l) Oil Quality

• Rasheed Ahmed Salim, Abu-Goukh ABA, Khalid HES and El-Hassan GM