Journal of Food Science and Technology
A study on cations and color removal from thin sugar juice by modified sugar beet pulp
Analysis of cream formation in green tea concentrates with different solid concentrations
Application of principal component analysis (PCA) as a sensory assessment tool for fermented food products
Characteristics of freeze-dried fish protein isolated from saithe (Pollachius virens)
Comparative studies on the physicochemical and antioxidant properties of different tea extracts
Development of shelf stable protein rich composite cereal bar
Dietary fibre in foods: a review
Effect of different cooking methods on proximate and mineral composition of striped snakehead fish (Channa striatus, Bloch)
Effect of drying temperature and slice size on quality of dried okra (Abelmoschus esculentus (L.) Moench)
Effect of various process treatment conditions on the allyl isothiocyanate extraction rate from mustard meal
Nondestructive methods for quality evaluation of livestock products
Onion dehydration: a review
Optimization of extraction of antioxidants from wheat bran (Triticum spp.) using response surface methodology
Quality evaluation of stiff porridges prepared from Irish potato (Solanum tuberosum) and pigeon pea (Cajanus cajan) starch blends
Utilization of byproducts and waste materials from meat, poultry and fish processing industries: a review