食品加工与技术杂志

研究文章

New Makhana Processed Products for Health Benefit

• Jana BR, Srivastava A and Md Idris

研究文章

Development of Porridge from Kocho and Chickpea Composite Flours: Evaluation of Nutritional Composition and Functional Properties of the Flours and Sensory Properties of the Porridge

• Abebe Haile and Taye Shufa

研究文章

Effect of Blending Ratio of Soybean and Sorghum Flour on the Proximate Composition and Sensory Quality of Cookies Produced from Soft Wheat

• Shambel Zegeye, Tadewos Hadero and Yassin Hassen

研究文章

Quality Assessment of Sweet Cherry (Prunus avium) Juice Treated with Different Chemical Preservatives

• Sajid Hussain, Aysha Riaz, Murtaza Ali, Naeem Ullah and Nisar Hussain

研究文章

Study on Drying Characteristics of Guava Leaves

• Shravya K, Renu R and Srinivas M