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The Journal of Food Technology in Africa
Innovative Institutional Communications
ISSN:
1028-6098
this issue
year
vol
number
2002
7
03
Available Articles
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Type
Research Article
Fermentation Studies on Roselle (
Hibiscus Sabdariffa
) Calyces Neutralised with Trona
A. O. Ojokoh. F. C. Adetuyi, F. A. Akinyosoye and V. O. Oyetayo
The Effect of Kernel Size and Texture on the Malting Properties of Sorghum
Adeola A. Abiodun
Investigation into the lesser known Pulse -
Canavalia
ensiformis
: Chemical composition and Fatty acid profile
Kola Ajewole
Parameters of processing and microbial changes during fermentation of
borde
, a traditional Ethiopian beverage
Kebede Abegaz, Fekadu Beyene, Thor Langsrud and Judith A. Narvhus
Identification of Lactic Acid Bacteria isolated from Opaque beer (
Chibuku
) for potential use as a starter culture
Chamunorwa A.Togo, Sara B. Feresu, Anthony N. Mutukumira
Performance of different strains of
Pleurotus
species under Ghanaian conditions
M. Obodai and K.A. Vowotor
Study of the Changes in Protein Fractions and Amino Acids of an Unfermented South African Dried Sausage
G. Osthoff, A. Hugo and H. Venter
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