खाद्य प्रसंस्करण एवं प्रौद्योगिकी जर्नल

शोध आलेख

Influence of Curing Salts and Storage Conditions in Proteolysis and Lipid Oxidation Stability of a Low Acidity Dry Fermented Sausage Produced with DFD Meat

• Santos C, Roseiro LC, Gomes A, Gonçalves H, Sol M and Partidário A

शोध आलेख

Recovery of Antioxidants from Grape Seeds and its Application in Fried Food

• Benjaruk Vayupharp and Varaporn Laksanalamai

शोध आलेख

Modelling the Drying Characteristics of Osmosised Coconut Strips at Constant Air Temperature

• Agarry SE and Aworanti OA

शोध आलेख

Behavior of Escherichia coli Bacteria in Whey Protein Concentrate and Corn Meal during Twin Screw Extrusion Processing at different Temperatures

• Dike O. Ukuku, Charles Onwulata and Sudarsan Mukhopadhyay

शोध आलेख

Effects of Defatted Soy Flour Incorporation on Physical, Sensorial and Nutritional Properties of Biscuits

• Aleem Zaker MD, Genitha TR and Syed Imran Hashmi