食品加工与技术杂志

研究文章

Microparticulation of Whey Protein Concentrates using the Hot Extrusion Process: The Influence of Protein Concentrations and Other Parameters

• M Kamal Hossain, Alexander Krah, Oliver Hensel and Mamadou Diakite

研究文章

Effect of Blending Ratio of Red Teff and Potato on the Sensory Quality of Injera

• Yassin Hassen and Getu Teresa

研究文章

Effect of Freeze and Re-freeze on Chemical Composition of Beef and Poultry Meat at Storage Period 4.5 Months (SP4.5)

• Hammad HHM, Meihu Ma, Arine W Hydamaka, Abdeen E Elkhedir, Guofeng Jin, Yongguo Jin, Warda S Abdegadir and Mamoun A Homaida

研究文章

Quality Attributes of Jams and Marmalades Produced from Some Selected Tropical Fruits

• Emelike NJT and Akusu OM