உணவு பதப்படுத்துதல் மற்றும் தொழில்நுட்ப இதழ்

ஆய்வுக் கட்டுரை

Nutritional Evaluation and Sensory Characteristics of Biscuits Flour Supplemented with Difference Levels of Whey Protein Concentrates

• Mohammed AA, Babiker EM, Khalid AG, Mohammed NA, Khadir EK and Eldirani

ஆய்வுக் கட்டுரை

Physico-Chemical Characteristics of Cookies Prepared with Tomato Pomace Powder

• Mudasir Ahmad Bhat and Hafiza Ahsan

ஆய்வுக் கட்டுரை

Indigenous Processing Methods of Cheka: A Traditional Fermented Beverage in Southwestern Ethiopia

• Belay Binitu Worku, Ashagrie Zewdu Woldegiorgis and Habtamu Fekadu Gemeda

ஆய்வுக் கட்டுரை

Extruded Pet Food Development from Meat Byproducts using Extrusion Processing and its Quality Evaluation

• Javeed Akhtar and Mohd Ali Khan

ஆய்வுக் கட்டுரை

Optimisation of Process for Development of Nutritionally Enriched Multigrain Bread

• Hafiya Malik, Gulzar Ahmad Nayik and Dar BN

ஆய்வுக் கட்டுரை

Translocation of Klebsiella from Enteral Diets: Study through Mouse Model System and Molecular Technique

• Pereira SCL and Maria Cristina DV

ஆய்வுக் கட்டுரை

The Biologic Potential of Lyophilized Extracts of Brickellia cavanillesii (Asteraceae): Apoptosis and Glut 2 Gene Expression

• Etetor Eshiet R, Jinqiu Zhu and Ernest Smith E

ஆய்வுக் கட்டுரை

Selective Removal of Phenylalanine Impurities from Commercial κ-Casein Glycomacropeptide by Anion Exchange Chromatography

• Nakano T and Ozimek L

ஆய்வுக் கட்டுரை

Quality and Antioxidant Properties of Apricot Fruits at Ready-to-Eat: Influence of the Weather Conditions under Mediterranean Coastal Area

• Bartolini Susanna, Leccese Annamaria and Viti Raffaella

கட்டுரையை பரிசீலி

Physico-Chemical Characteristics, Analytics and Metabolism of Folate in Plants

• Ashok Verma K, Akhilesh Pandey K and Neeraj Dubey K

ஆய்வுக் கட்டுரை

Characterization and Classification of Different Tunisian Geographical Olive Oils using Voltammetric Electronic Tongue

• Sana Mabrouk, Yosra Braham, Houcine Barhoumi and Abderrazak Maaref

ஆய்வுக் கட்டுரை

Gluten-Free Breakfast Cereal Prepared with Agroindustrial by-Products: Physical, Chemical, Microbiological Aspects and Sensory Acceptance

• Priscila Alonso DS, Marcio Caliari and Manoel Soares SJ

கண்ணோட்டம்

Use and Analysis of Color Models in Image Processing

• Bhubneshwar Sharma and Rupali Nayyer

வழக்கு அறிக்கை

Evaluation of the Safety of Commonly Sold Yoghurts in UYO Metropolis

• Idongesit Abel Clement, Moses Bassey Ekong and Joseph Udo Idiong