The Journal of Food Technology in Africa
Innovative Institutional Communications
Use of Spices in Foods
Oiye, S. O., Muroki, N. M.
Simple and Low-Cost Exposed -Layer Grain Drying Apparatus
Tilahun Seyoum Workenh and Patrick. M. Grace
Sensory Properties of traditionally-fermented buttermilk (
) processed in Namibia.
Bille, P.G., Ozuuko, A.T.R. and Ngwira, T.
Development of Models for Predicting the Yield and Quality of Soymilk
T. Y. Tunde Akintunde and B. O. Akintunde
Indigenous processing methods and raw materials of
, an Ethiopian traditional fermented beverage
Kebede Abegaz, Fekadu Beyene, Thor Langsrud and Judith A. Narvhus
Microbial and Sensory Quality of Freshly Processed and Reconstituted "Kununzaki"- A Nigerian Millet Based Beverage
J.M. Babajide, O. O. Atanda, M. A. Idowu, and O. O. Lasekan
Evaluation of Capsicum as a Source of Natural Antioxidant in Preventing Rancidity in sunflower Oil
© Bioline International, 1989 - 2023, Site last up-dated on 01-Sep-2022.
Site created and maintained by the Reference Center on Environmental Information, CRIA, Brazil
System hosted by the Google Cloud Platform, GCP, Brazil