Effect of Mass on Convective Heat Transfer Coefficient During Onion Flakes Drying
American Journal of Food Technology Volume 1, Number 1, 1-18, 2006
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Enhanced Production of Pectin Lyase and Pectate Lyase by Debaryomyces nepalensis in Submerged Fermentation by Statistical Methods
Sathyanarayana N. Gummadi and D. Sunil Kumar
American Journal of Food Technology Volume 1, Number 1, 19-33, 2006
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Use of Natural Preservative in Bread Making
American Journal of Food Technology Volume 1, Number 1, 34-42, 2006
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In vitro Hydrolysis of Starches by α-amylase in Comparison to That by Acid
American Journal of Food Technology Volume 1, Number 1, 43-51, 2006
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Effect of Various Coating Materials on Keeping Quality of Mangoes (Mangifera indica) Stored at Low Temperature
Nuzba Anjum, Tariq Masud and Asia Latif
American Journal of Food Technology Volume 1, Number 1, 52-58, 2006
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Inhibition of Escherichia coli O157: H7 in Cemens with Different Garlic Levels
Muhammet Irfan Aksu, Mukerrem Kaya and Fatih Oz
American Journal of Food Technology Volume 1, Number 1, 59-65, 2006
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Oregano and Paprika Spices: Their Thermoluminescent Characteristics for Food Irradiation Dose Assessment
E. Cruz-Zaragoza, C. Furetta, G. Kitis, C. Teuffer and M. Barboza-Flores
American Journal of Food Technology Volume 1, Number 1, 66-76, 2006
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Microbial and Chemical Qualities of Raw and Trona Processed African Breadfruit (Treculia africana Decne)
American Journal of Food Technology Volume 1, Number 1, 77-80, 2006
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