食品加工与技术杂志

研究文章

Development and Quality Evaluation of RTS from Mandarin (Citrus reticulata) and Carrot Blend Flavored with Ginger Extract

• Zeeshan M, Saleem SA, Ayub M and Arsalan Khan

研究文章

Physico-Chemical Composition and Functional Properties of Blended Flour Obtained from Lentil, Pumpkin and Barley for Development of Extrudates

• Jabeen A, Hassan S, Masoodi L, Ajaz N and Rafiq A

研究文章

Measurement of Phenolic Content and Antioxidant Capacity of Pennyroyal (Mentha pulegium L.) and Microalgae Spirulina platensis Extracted by Steeping, Ultrasonic and Microwave Methods

• Delfan P, Mortazavi A, Rad AHE and Zenoozian MS

研究文章

Improvement of Nutrition Production by Protoplast Fusion Techniques in Chlorella vulgaris

• Kusumaningrum HP and Zainuri M

研究文章

Quick Method for Determination of Fructose-Glucose Ratio in Agave Syrup

• Mejia-Barajas JA, Molinero-Ortiz E and Sosa-Aguirre CR