Ethanol Bio-Production from Ricotta Cheese Whey by Several Strains of the Yeast
Kluyveromyces
Angelica Vincenzi, Monica Jachetti Maciel, Elvio Leandro Burlani, Eniz Conceicao Oliveira, Giandra Volpato, Daniel Neutzling Lehn and Claucia Fernanda Volken de Souza
American Journal of Food Technology Volume 9, Number 6, 281-291, 2014
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Effect of Using Different Containers During Fermentation on Microbial and Nutritional Quality of Sesame Seed
Oyarekua , Mojisola Adenike, Bankefa and Emmanuel Olufemi
American Journal of Food Technology Volume 9, Number 6, 292-301, 2014
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Fish Processing Technologies in Nigeria: A Case Study of Ibeju-Lekki Local Government Area, Lagos State
F.O.A. George, A.O. Ogbolu, O.J. Olaoye, S.O. Obasa, A.A. Idowu and D.O. Odulate
American Journal of Food Technology Volume 9, Number 6, 302-310, 2014
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Canning Quality of New Drought-Tolerant Dry Bean (Phaseolus vulgaris
L.) Lines
American Journal of Food Technology Volume 9, Number 6, 311-317, 2014
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Biochemical Basis for Bruchid Resistance in Cowpea, Chickpea and Soybean
Genotypes
Saruchi Sharma and D.R. Thakur
American Journal of Food Technology Volume 9, Number 6, 318-324, 2014
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Quality Evaluation of Selected Plantain Varieties (Musa species)
for Chips and as a Vegetable
Betewulign Eshetu and Yetenayet Bekele Tola
American Journal of Food Technology Volume 9, Number 6, 325-329, 2014
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