The Journal of Food Technology in Africa
Innovative Institutional Communications
Effect of length of fermentation on the functional characteristics of fermented cassava 'fufu'
Oyewole, O.B. and Ogundele, S.L.
The suitability of locally produced milk for human consumption: Investigations into quantity, composition and quality profiles of milk at Njoro, Kenya
P.G. Bille, M. Ahamed, V. Othiambo and E.L. Keya
Examining the need for the use of calcium chloride in the processing of Gouda cheese made from pasteurised milk.
P.G. Bille, P. Hiwelepo and E.L.Keya
In vitro relative protein digestibility and lipoxygenase activity used as parameters to test and compare quality in five varieties of soybean meals.
Microbiological quality of some groundnut products hawked in Bauchi, a Nigerian City
A. A. Adebesin, O. T. Saromi, N. A. Amusa and S. O. Fagade
Cottage processing of cashew apple juice in Nigeria: physico-chemical and sensory evaluation of product.
T. O. Akinwale, O. Olubamiwa, and E. A. Ajav
Brine treatment, smoking and storage techniques: their effects on the microbial quality of smoked mackerel.
Eyabi Eyabi G. D, Hanson S. W. and Barlow P. J.
Simulation models for food separation by adsorption process
Ochieng Aoyi, K Ofosu Asiedu** and Otieno Osembo
Some aspect of the logical way of studying dinitrogen fixation in an agroforestry context for improving food production
Elijah. M. Akunda
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