Lentil By-products as a Source of Protein for Food Packaging Applications
E. Diaz de Apodaca, A. Montanari, L. Fernandez-de Castro, E. Umilta, L. Arroyo, C. Zurlini and M.C. Villaran
American Journal of Food Technology Volume 15, Number 1, 1-10, 2020
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Optimization of the Tunnel Drying Process of Cassava Chips Using Response Surface Methodology
American Journal of Food Technology Volume 15, Number 1, 11-21, 2020
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Physiochemical Properties of Potato Garri Supplemented with Soy Flour
A.F. Ogori, J. Amove and J.A. Adoba
American Journal of Food Technology Volume 15, Number 1, 22-27, 2020
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Effect of Different Pretreatments on the Development of Oyster Mushroom Powder and its Utilization in Cookies Formulation
J.R. Dhalagade, D.N. Parab, R.C. Ranveer, N.B. Rathod and A.K. Sahoo
American Journal of Food Technology Volume 15, Number 1, 28-34, 2020
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Impact of Thermal Process on Quality Characteristics of Instant Squid Mix
K. Kumarakuru, P. Vasanthakumari, V. Meyappan and K. Sundar
American Journal of Food Technology Volume 15, Number 1, 35-42, 2020
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Extraction and Worth Evaluation of Chitosan from Shrimp and Prawn Co-products
A. Islam, M.S. Islam, M.U.M.A. Zakaria, S.C. Paul and A.A. Mamun
American Journal of Food Technology Volume 15, Number 1, 43-48, 2020
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