Effect of Varying Parboiling Conditions on the Cooking and Eating/Sensory Characteristics of Jasmine 85 and Nerica 14 Rice Varieties
A.J. Ayamdoo, B. Demuyakor, F.K. Saalia and Addy Francis
American Journal of Food Technology Volume 9, Number 1, 1-14, 2014
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Design Development of a Unit Operation for Chilli Paste Process
M.K. Siti Mazlina, L. Sze Ying, M.S. Intan Shaidatul Shima and I. Iryane
American Journal of Food Technology Volume 9, Number 1, 15-27, 2014
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Effect of Aframomum danielli Extract on some Chemical and Antioxidant
Components of Roma Tomato Variety during Storage
G.O. Babarinde, G.O. Adegoke and R. Akinoso
American Journal of Food Technology Volume 9, Number 1, 28-38, 2014
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Effect of Pre-drying, Blanching and Citric Acid Treatments on the Quality of Fried Sweet Potato Chips
G. Abdulla, Gehan A. El-Shourbagy and Mahmoud Z. Sitohy
American Journal of Food Technology Volume 9, Number 1, 39-48, 2014
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Optimization of Hydrolysis Conditions for Iron Binding Peptides Production
from Shrimp Processing Byproducts
G.R. Huang, Z.Y. Ren and J.X. Jiang
American Journal of Food Technology Volume 9, Number 1, 49-55, 2014
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Biochemical Indices and Sensory Scores of Kunu-zaki Beverages Produced
from Sprouted and Unsprouted Guinea Corn and Their Correlations
C.O. Ibegbulem and P.C. Chikezie
American Journal of Food Technology Volume 9, Number 1, 56-62, 2014
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Quality of Bulgur Wheat in Relation to Storage
Sarita Singh, N.S. Sharma, B.N. Dar and Savita Sharma
American Journal of Food Technology Volume 9, Number 1, 63-68, 2014
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