Biochemical Characteristics of Taro (Colocasia esculenta) Flour as Determinant Factors of the Extend of Browning During Achu Preparation
N.Y. Njintang, A.A. Bouba, C.M.F. Mbofung, Aboubakar , R.N. Bennett, M. Parker, C.M. Faulds, A. Smith and W.K. Waldron
American Journal of Food Technology Volume 2, Number 2, 60-70, 2007
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Thin-layer Drying Behaviour of Organically Produced Tomato
A.R.P. Kingsly, Rajbir Singh, R.K. Goyal and D.B. Singh
American Journal of Food Technology Volume 2, Number 2, 71-78, 2007
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The Nutritive Value and Antimicrobial Property of Sorghum bicolor L. Stem (Poporo Flour Used as Food Colour Additive and its Infusion Drink
A.O. Adetuyi, V.O.E. Akpambang, V.O. Oyetayo and F.O. Adetuyi
American Journal of Food Technology Volume 2, Number 2, 79-86, 2007
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Haemolytic and Multidrug Resistant Aeromonas hydrophila Cross Contamination in Retail Seafood Outlets of Coimbatore, South India
Thangavelu Thayumanavan, R. Subashkumar, G. Vivekanandhan, K. Savithamani and P. Lakshmanaperumalsamy
American Journal of Food Technology Volume 2, Number 2, 87-94, 2007
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Evaluation of Different Methods of Sterilizing Sprouting Media for in the Control of Minisett Rot of White Yam (Dioscorea rotundata Poir)
E. Asare-Bediako, Y. Opoku-Asiama, F.A. Showemimo and J.P. Tetteh
American Journal of Food Technology Volume 2, Number 2, 95-99, 2007
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Quality of Pineapple Fruits as Influenced by Floral Induction in Ghana
E. Asare-Bediako, F.A. Showemimo, J.N. Buah and A.O. Ntow-Manu
American Journal of Food Technology Volume 2, Number 2, 100-103, 2007
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