Food Processing & Nutritional Science
Volume 3, Issue 1
Review Article | Open Access | Pages: 22-26
Benefits and Risks of Genetically Modified Food (GMO) Products: A Review
Desalew Birlew and Yosef Alemneh
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Research Article | Open Access | Pages: 15-21
The Use of Lactic Acid Bacteria (LAB) Isolates as Single and Mixed-Strain Starter Culture in Yoghurt Processing
Abiona Stella Olusola and Babarinde Yinusa Adepoju
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Research Article | Open Access | Pages: 10-14
Ecophysiologically Abiotic Stress Tolerance and Nutrition Content in Wheat (Triticum Aestivum L.)
Javed Hussain Umrani, Khalid Hussain Talpur, Ibtessam Tahir Ansari, Imran Suheryani, Mamtaz Ali Sahito and Syed Rizwan Ali
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Research Article | Open Access | Pages: 01-09
Changes in Umami Components of Scallops after Microwave and Oven Cooking
Hiroko Seki
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