Journal of Food Processing & Technology

Meng X, Han Y, Jia F, Chen P, Xiao Y, Bai S, Zhao H. Numerical simulation approach to predict the abrasion rate of rice during milling. Biosystems Engineering. 2021 Jun 1;206:175-87.

BEGUM SS, JYOTHI K, GIRWANI A. Effect of Blending of Protein and ?-Carotene on Quality of Guava Fruit Bar. Advances.:2083.

Gbarakoro SL, Miikue-Yobe T. Comparative Analysis of the Physico-Chemical Parameters and Mineral Contents of Selected Home-Made Juices Sold in Port Harcourt, Nigeria.

Ton A. Agro-morphlogical and Quality Characters in two Summer Legume Crops: Mung Bean [Vigna radiata (L.) Wilczek] and Guar [Cyamopsis tetragonoloba (L.) Taub] Genotypes Grown in Mediterranean Climate Conditions. Legume Research-An International Journal. 2021 Sep 1;1:5.

Yadav S. Soy fortification in instant mangodi mix (Doctoral dissertation, JNKVV).

Santander C, Liu J, Tan X, Liu Q, Zeng H. Destabilization of bitumen-coated fine solids in oil through water-assisted flocculation using biomolecules extracted from guar beans. Petroleum Science. 2020 Dec;17(6):1726-36.

Dobhal A, Awasthi P. Comparison of nutritional profile of barley flour and refined wheat flour.

Maiti S, Khillar PS, Mishra D, Nambiraj NA, Jaiswal AK. Physical and self–crosslinking mechanism and characterization of chitosan-gelatin-oxidized guar gum hydrogel. Polymer Testing. 2021 May 1;97:107155.

Rahman T. Nutritional Evaluation, Acceptability and Utilization of Moringa Oleifera (leaves and seeds) as Valuable Ingredient in Bread Preparation (Doctoral dissertation, Department of Applied food Science and Nutrition Faculty of Food Science and Technology, CVASU).

Santander C. Removing Fine Solids from Bitumen through Water-assisted Flocculation using Biomolecules Extracted from Guar Beans.

Sadhukhan S, Bhattacharjee A, Sarkar U, Baidya PK, Baksi S. Simultaneous degumming and production of a natural gum from Crotalaria juncea seeds: Physicochemical and rheological characterization. International journal of biological macromolecules. 2018 May 1;111:967-75.

Khan MA, Semwal AD. K. Ashwath Kumar, GK Sharma.

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https://publications.waset.org/10010417/evaluation-of-storage-stability-and-quality-parameters-in-biscuit-made-from-blends-of-wheat-cassava-manihot-esculenta-and-carrot-daucus-carota-flour

Duarte R, Rojas M, Toledo D. BEFORE REFRIGERATION: CONSERVATION TECHNIQUES AND THEIR APPLICATION IN MODERN GASTRONOMY. Convergence Tech. 2020 Jan 8; 4 (IV): 6-10.

Mohammed HH, Ma M, Elgasim EA, Jin G, Jin Y, Abdegadir WS, Khalifa I, Javaid AB, Chaoqing T. Nitroso-hemoglobin-ginger conjugates effects on bacterial growth and color stability in a minced beef model. International Journal of Food Microbiology. 2020 Oct 16;331:108731.

Mohammed HH, He L, Nawaz A, Jin G, Khalifa I. Huazhong Agricultural University, Shizishan Street, Wuhan, Hubei 430070, China.

Jin SK, Lee SY, Yim DG, Hur SJ. Effects of Number of Washes and Salt Treatment on the Quality Characteristics of Protein Recovered from Alaska Pollock and Pork Leg. Food science of animal resources. 2019 Jun;39(3):503.

Mishra N. Formulation of Functional Biscuit for Lowering Blood Lipid Level.

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