Journal of Food Processing & Technology

Abd Elmontaleb HS, Galal EA, Abdelmageed DA, Hamdy SM. Biochemical and Microbiological Properties of Edam Cheese with Black Cumin Oil. Egyptian Journal of Food Science. 2020 Jun 1;48(1):181-92.

Influence of microwave radiation on bioactive compounds and food structure. Part I. Pretreatment and food processing

Verma DK, Srivastav PP. Isolation, modification, and characterization of rice starch with emphasis on functional properties and industrial application: a review. Critical Reviews in Food Science and Nutrition. 2021 Mar 17:1-28.

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Sivaranjani S, Pandian NK, Prasath VA, Pandiselvam R. Design, development, and evaluation of paneer?making machine. Journal of Food Process Engineering. 2021 Sep 29:e13883.

Amini RK, Kitamura Y, Islam MZ, Kokawa M, Eseese VF. Impact of micro wet milling process on pomegranate peel phenolics extraction using multi?response optimization. Journal of Food Measurement and Characterization. 2021 Jun;15(3):2865-76.

CHARACTERISTICS OF INSTANT PEMPEK WITH DRYING PROCESSING OVEN AND FREEZE DRYING

Paul AA, Kumar S, Kumar V, Sharma R. Milk Analog: Plant based alternatives to conventional milk, production, potential and health concerns. Critical reviews in food science and nutrition. 2020 Oct 10;60(18):3005-23.

Pandan leaf powder: characteristics and its application in Pandan sponge cake making

Hassen Y, Mukisa IM, Kurabachew H, Desalegn BB. Evaluation of yeast and lactic acid bacteria starter cultures for the production of rice injera. J Food Process Technol. 2018;9(3):2157-7110.

PENGARUH PROPORSI TELUR DAN GULA SERTA SUHU PENGOVENAN TERHADAP KUALITAS FISIK, KIMIA, DAN ORGANOLEPTIK PADA BOLU BEBAS GLUTEN DARI PASTA UBI KAYU (Manihot Esculenta)

Kabak (Cucubita pepo L.) Tozunun Kek Üretiminde Potansiyel Kullan?m? ve Kek Kalite Parametrelerine Etkisi

Balkaba?? Tozunun Fizikokimyasal Ve Sorpsiyon Özellikleri Üzerine Kurutma Metotlar?n?n Etkisi Ve Balkaba?? Tozunun Kek Üretiminde Kullan?m?

BULAM S, PEK?EN A, ÜSTÜN N?. Yenebilir ve T?bbi Mantarlar?n G?da Ürünlerinde Kullan?m Potansiyeli. Mantar Dergisi.;10(3):137-51.

A novel strain of Yarrowia phangngaensis producing a multienzyme complex; a source of enzyme additives for baking high cassava-wheat composite bread Tochukwu N. T. Nwagu,Chidimma Osilo,Maureen N. Arinze,Gloria N. Okpala,Onyetugo C. Amadi,Ifeanyi A. Ndubuisi,Bartholomew Okolo,Anene Moneke &Reginald Agu

Evaluation of process conditions and their optimization for baking of an Indian dairy dessert—chhana podo

Evaluation of process conditions and their optimization for baking of an Indian dairy dessert—chhana podo

González A, Cruz M, Losoya C, Nobre C, Loredo A, Rodríguez R, Contrerasa J, Belmares R. Food & Function.

Quality characteristics of Turkish delight (lokum) as influenced by different concentrations of cornelian cherry pulp

Effects of low temperature cooking methods and holding times on selected quality attributes of cooked pork longissimus dorsi