国际标准期刊号: 2157-7110
研究文章
Optimization of Baking Temperature, Time and Thickness for Production of Gluten Free Biscuits from Keyetena Teff (Eragrostis tef) Variety
Functional and Pasting Properties of Maize âOgiâ Supplemented with Fermented Moringa Seeds
简短的沟通
Applications of X-Ray Computed Tomography in Food Processing
评论
Estimation of Bioactive Compounds from Saccharum munja Extract for the Evaluation of Anti-oxidants and Anti-bacterial Activities
Breast and Thigh Meat Chemical Composition and Fatty Acid Profile in Broilers Fed Diet with Dietary Fat Sources