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MONITORING MEASURES OF SOME NATURAL ENGINEERING WORKS ON THE CHIASCIO RIVER, ITALY.
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- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 639
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- Article
DEVELOPMENT, CHARACTERIZATION AND MICROBIOLOGICAL EVALUATION OF DEFATTED GROUNDNUT COOKIES.
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- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 534
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- Article
A GLIMPSE OF LIGHT INTERCEPTION PROCESSES IN THE MOUNTAIN GRASSLANDS FROM ŞIRNEA VILLAGE, ROMANIA.
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- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 647
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- Article
INFLUENCE OF POULTRY MANURE AND NPK FERTILIZER AS AMENDMENT ON THE PERFORMANCE OF TOMATO (SOLANUM LYCOPERSCUML. MOENCH) VARIETIES AT LAPAI, SOUTHERN GUINEA SAVANNAH.
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- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 631
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- Article
FT-IR SPECTROSCOPY AS METHOD FOR TRANS FATTY ACIDS QUANTIFICATIONA SHORT REVIEW.
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- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 623
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- Article
GLYCEMIC RESPONSE OF TWO COMPOSITE FLOURS: WHEAT-INNALA (Plectranthus rotundifolius) AND WHEAT-KIRI ALA (Xanthomonas sagitifolium).
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- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 585
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- Article
NUTRITIONAL COMPOSITION OF SELECTED BIVALVE MOLLUSC SHELLFISH CONSUMED IN THE NIGER DELTA, NIGERIA.
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- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 591
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- Article
NUTRITIONAL QUALITY OF SELECTED POTATO (Solanum tuberosum L.) CULTIVARS GROWN IN RWANDA.
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- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 614
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- Article
PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF KILISHI AS AFFECTED BY MEAT TYPES.
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- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 553
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- Article
DESCRIPTIVE PROFILING ON SENSORY QUALITY ATTRIBUTES OF GLUTEN-FREE NOODLES PRODUCED FROM UNRIPE ORGANIC PLANTAIN FLOUR.
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- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 579
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- Article
ANTI-NUTRITIONAL AND AMINO ACID COMPOSITION OF WATER YAM-YELLOW MAIZE AND AFRICAN YAM BEAN FLOUR MIXTURES.
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- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 563
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- Article
BIOCHEMICAL CHARACTERIZATION, NUTRITIONAL AND ANTIOXIDANT POTENTIALS OF COCOA PLACENTA (THEOBROMA CACAO L.).
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- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 603
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- Article
BIOCHEMICALS COMPOSITION OF SEA CUCUMBER STICHOPUS OCELLATUS FROM BELITUNG WATERS, INDONESIA.
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- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 570
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- Article
OPTIMIZATION OF OSMOTIC DEHYDRATION OF "AMBUL" BANANA FOLLOWED BY HOT AIR DRYING.
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- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 434
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- Article
OPTIMIZATION OF ROASTING CONDITIONS OF SOYA BEANS USING RESPONSE SURFACE METHODOLOGY.
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- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 460
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- Article
COMPARISON OF MICROWAVE AND OVEN DRYING TECHNIQUES FOR MOISTURE DETERMINATION OF THREE DIFFERENT SIZES OF PADDY (Oryza sativa L.) VARIETIES.
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- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 472
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- Article
PHYSICOCHEMICAL AND SENSORY PROPERTIES OF YOGURT PROCESSED FROM COW MILK AND SOYMILK ALONE AND IN COMBINATION.
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- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 427
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- Article
STABILIZED EMULSION SYSTEM FORMULATED WITH WHEY PROTEIN ISOLATE, HEXANOIC ACID, CASEIN HYDROLYSATE, CHITOSAN, LECITHIN, AND NACL.
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- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 451
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- Article
PHYSICOCHEMICAL CHARACTERIZATION OF THE MIXED FRUIT JUICE (ORANGE, APRICOT)USING DATE FRUIT EXTRACT AS A SWEETENER.
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- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 415
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- Article
DEVELOPMENT OF DRINKING YOGURT USING CITRUS FIBER AS A STABILIZER.
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- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 420
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- Article
EFFECT OF SUGAR SUPPFEMENT ON CITRIC ACID YIEFD ABILITY OF AN INDIGENOUS ASPERGILLUS NIGER USING KOLANUT POD AS FEEDSTOCK.
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- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 480
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- Article
ARSENIC CONCENTRATION IN RICE HUSK PRODUCED IN THE TRANS INDO-GANGETIC PLAIN OF INDIA.
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- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 513
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- Article
EFFECT OF COOKING METHODS ON POLYPHENOL, ANTIOXIDANT AND INHIBITION OF KEY ENZYMES LINKED TO CARBOHYDRATE METABOLISM OF COCOYAM (COLOCASIA ESCULENTA L. SCHOTT).
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- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 543
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- Article
MICROBIAL QUALITY AND SENSORY CHARACTERISTICS OF INSTANT NIGERIAN EGUSI SOUPS.
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- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 494
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- Article
EVALUATION OF SOME NUTRITIONAL REQUIREMENTS FOR THE GROWTH OF VIBRIO PARAHAEMOLYTICUS ISOLATED FROM CRAB MEAT HOMOGENATE.
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- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 487
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- Article
EFFECT OF DIFFERENT PROCESSING TECHNIQUES ON THE CHEMICAL COMPOSITION OF FERMENTED MAIZE PRODUCT (IPEKERE).
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- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 502
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- Article
QUALITY EVALUATION OF JAM PRODUCED FROM MATURED OVERRIPE PLANTAIN (MUSA PARADISIACA) DURING STORAGE.
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- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 527
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- Article
COMPOSITIONAL CHARACTERISTICS OF PUPURU AS INFLUENCED BY VARIATION IN PROCESSING METHODS.
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- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 520
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- Article
EFFECT OF PALM OIL INCLUSION ON THE QUALITY OF GARRI PRODUCED FROM WHITE AND YELLOW CASSAVA (Manihot esculenta cranz) ROOTS.
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- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 443
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- Article