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American journal of food technology, Tập 9, Số 6, 2014
Mục lục:
DòngNội dung
1Ethanol Bio-Production from Ricotta Cheese Whey by Several Strains of the Yeast Kluyveromyces / Angelica Vincenzi and others
2Effect of Using Different Containers During Fermentation on Microbial and Nutritional Quality of Sesame Seed / Oyarekua and others
3Fish Processing Technologies in Nigeria: A Case Study of Ibeju-Lekki Local Government Area, Lagos State / lF.O.A. George and others
4Canning Quality of New Drought-Tolerant Dry Bean (Phaseolus vulgaris L.) Lines / A.O. Warsame and P.M. Kimani
5Biochemical Basis for Bruchid Resistance in Cowpea, Chickpea and Soybean Genotypes / Saruohi Sharnn and DR.Thakur
6Quality Evaluation of Selected Plantain Varieties (Musa species) for Chips and as a Vegetable / Betewulign Eshetu and Yetenayet Bekele Tola