DEVELOPMENT, CHARACTERIZATION AND MICROBIOLOGICAL EVALUATION OF DEFATTED GROUNDNUT COOKIES.
- Published in:
- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 534
- By:
- Publication type:
- Article
Works in Annals: Food Science & Technology, 2019, Vol 20, Issue 3
Results: 29
1
2
MONITORING MEASURES OF SOME NATURAL ENGINEERING WORKS ON THE CHIASCIO RIVER, ITALY.
- Published in:
- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 639
- By:
- Publication type:
- Article
3
A GLIMPSE OF LIGHT INTERCEPTION PROCESSES IN THE MOUNTAIN GRASSLANDS FROM ŞIRNEA VILLAGE, ROMANIA.
- Published in:
- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 647
- By:
- Publication type:
- Article
4
INFLUENCE OF POULTRY MANURE AND NPK FERTILIZER AS AMENDMENT ON THE PERFORMANCE OF TOMATO (SOLANUM LYCOPERSCUML. MOENCH) VARIETIES AT LAPAI, SOUTHERN GUINEA SAVANNAH.
- Published in:
- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 631
- By:
- Publication type:
- Article
5
FT-IR SPECTROSCOPY AS METHOD FOR TRANS FATTY ACIDS QUANTIFICATIONA SHORT REVIEW.
- Published in:
- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 623
- By:
- Publication type:
- Article
6
GLYCEMIC RESPONSE OF TWO COMPOSITE FLOURS: WHEAT-INNALA (Plectranthus rotundifolius) AND WHEAT-KIRI ALA (Xanthomonas sagitifolium).
- Published in:
- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 585
- By:
- Publication type:
- Article
7
NUTRITIONAL COMPOSITION OF SELECTED BIVALVE MOLLUSC SHELLFISH CONSUMED IN THE NIGER DELTA, NIGERIA.
- Published in:
- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 591
- By:
- Publication type:
- Article
8
BIOCHEMICALS COMPOSITION OF SEA CUCUMBER STICHOPUS OCELLATUS FROM BELITUNG WATERS, INDONESIA.
- Published in:
- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 570
- By:
- Publication type:
- Article
9
PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF KILISHI AS AFFECTED BY MEAT TYPES.
- Published in:
- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 553
- By:
- Publication type:
- Article
10
DESCRIPTIVE PROFILING ON SENSORY QUALITY ATTRIBUTES OF GLUTEN-FREE NOODLES PRODUCED FROM UNRIPE ORGANIC PLANTAIN FLOUR.
- Published in:
- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 579
- By:
- Publication type:
- Article
11
ANTI-NUTRITIONAL AND AMINO ACID COMPOSITION OF WATER YAM-YELLOW MAIZE AND AFRICAN YAM BEAN FLOUR MIXTURES.
- Published in:
- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 563
- By:
- Publication type:
- Article
12
BIOCHEMICAL CHARACTERIZATION, NUTRITIONAL AND ANTIOXIDANT POTENTIALS OF COCOA PLACENTA (THEOBROMA CACAO L.).
- Published in:
- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 603
- By:
- Publication type:
- Article
13
PHYSICOCHEMICAL CHARACTERIZATION OF THE MIXED FRUIT JUICE (ORANGE, APRICOT)USING DATE FRUIT EXTRACT AS A SWEETENER.
- Published in:
- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 415
- By:
- Publication type:
- Article
14
NUTRITIONAL QUALITY OF SELECTED POTATO (Solanum tuberosum L.) CULTIVARS GROWN IN RWANDA.
- Published in:
- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 614
- By:
- Publication type:
- Article
15
OPTIMIZATION OF ROASTING CONDITIONS OF SOYA BEANS USING RESPONSE SURFACE METHODOLOGY.
- Published in:
- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 460
- By:
- Publication type:
- Article
16
COMPARISON OF MICROWAVE AND OVEN DRYING TECHNIQUES FOR MOISTURE DETERMINATION OF THREE DIFFERENT SIZES OF PADDY (Oryza sativa L.) VARIETIES.
- Published in:
- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 472
- By:
- Publication type:
- Article
17
PHYSICOCHEMICAL AND SENSORY PROPERTIES OF YOGURT PROCESSED FROM COW MILK AND SOYMILK ALONE AND IN COMBINATION.
- Published in:
- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 427
- By:
- Publication type:
- Article
18
STABILIZED EMULSION SYSTEM FORMULATED WITH WHEY PROTEIN ISOLATE, HEXANOIC ACID, CASEIN HYDROLYSATE, CHITOSAN, LECITHIN, AND NACL.
- Published in:
- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 451
- By:
- Publication type:
- Article
19
OPTIMIZATION OF OSMOTIC DEHYDRATION OF "AMBUL" BANANA FOLLOWED BY HOT AIR DRYING.
- Published in:
- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 434
- By:
- Publication type:
- Article
20
DEVELOPMENT OF DRINKING YOGURT USING CITRUS FIBER AS A STABILIZER.
- Published in:
- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 420
- By:
- Publication type:
- Article
21
EFFECT OF SUGAR SUPPFEMENT ON CITRIC ACID YIEFD ABILITY OF AN INDIGENOUS ASPERGILLUS NIGER USING KOLANUT POD AS FEEDSTOCK.
- Published in:
- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 480
- By:
- Publication type:
- Article
22
ARSENIC CONCENTRATION IN RICE HUSK PRODUCED IN THE TRANS INDO-GANGETIC PLAIN OF INDIA.
- Published in:
- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 513
- By:
- Publication type:
- Article
23
EFFECT OF COOKING METHODS ON POLYPHENOL, ANTIOXIDANT AND INHIBITION OF KEY ENZYMES LINKED TO CARBOHYDRATE METABOLISM OF COCOYAM (COLOCASIA ESCULENTA L. SCHOTT).
- Published in:
- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 543
- By:
- Publication type:
- Article
24
MICROBIAL QUALITY AND SENSORY CHARACTERISTICS OF INSTANT NIGERIAN EGUSI SOUPS.
- Published in:
- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 494
- By:
- Publication type:
- Article
25
EVALUATION OF SOME NUTRITIONAL REQUIREMENTS FOR THE GROWTH OF VIBRIO PARAHAEMOLYTICUS ISOLATED FROM CRAB MEAT HOMOGENATE.
- Published in:
- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 487
- By:
- Publication type:
- Article
26
EFFECT OF DIFFERENT PROCESSING TECHNIQUES ON THE CHEMICAL COMPOSITION OF FERMENTED MAIZE PRODUCT (IPEKERE).
- Published in:
- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 502
- By:
- Publication type:
- Article
27
QUALITY EVALUATION OF JAM PRODUCED FROM MATURED OVERRIPE PLANTAIN (MUSA PARADISIACA) DURING STORAGE.
- Published in:
- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 527
- By:
- Publication type:
- Article
28
COMPOSITIONAL CHARACTERISTICS OF PUPURU AS INFLUENCED BY VARIATION IN PROCESSING METHODS.
- Published in:
- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 520
- By:
- Publication type:
- Article
29
EFFECT OF PALM OIL INCLUSION ON THE QUALITY OF GARRI PRODUCED FROM WHITE AND YELLOW CASSAVA (Manihot esculenta cranz) ROOTS.
- Published in:
- Annals: Food Science & Technology, 2019, v. 20, n. 3, p. 443
- By:
- Publication type:
- Article