食品加工与技术杂志

研究文章

Evaluation of Sensorial and Antimicrobial Effects of Cumin on Cottage Cheese

• Dereje Getahun, Hawi Tolera, Simegn Serka

研究文章

Formulation and Sensory Acceptability of Flat Bread from Kocho with Broad Bean (Vicia faba L.) and Quality Protein Maize (Zea mays) Flours

• Simegn Serka, Dereje Getahun, Kebede Abegaz

研究文章

γ Irradiation of Cowpea and Potato Starch: Effect on Physicochemical Functional and Rheological Properties

• Kush Verma, Kulsum Jan, Khalid Bashir

研究文章

Development and Evaluation of a Non-Dairy Probiotic Beverage from Brown Rice (Oryza sativia)

• Joel Ndife*, Adindu Linus-Chibuezeh, Vanessa C. Ezeocha, Maureen C. Ojinnaka