Journal of Food Processing & Technology

Sidhu JS. Effect of continuous flow high pressure throttling (CFHPT) on quality attributes of soymilk and changes during storage (Doctoral dissertation, University of Georgia).

Pattern of Eye Problems in Paramedical Students.

Effect of Garlic (Allium sativum L.) Additive on Nutrient and Aflatoxin Contents of ‘Kulikuli’ from Northern Nigeria Nanamaymuna Bola Abdul-Lateef, Gbolagade Segun Jonathan, John Chikwem, Adebola Odeseye, Michael Dare Asemoloye

Kie?czy?ski P, Szalewski M, Balcerzak A, Wieja K, Rostocki AJ, Ptasznik S. Evaluation of high-pressure thermophysical parameters of the diacylglycerol (DAG) oil using ultrasonic waves. Food and Bioprocess Technology. 2017 Feb 1;10(2):358-69.

Noori AW, Royen MJ, Haydary J. An active indirect solar system for food products drying. Acta Chimica Slovaca. 2019;12(1):142-9.

Advanced Search Gölevez (Colocasia esculenta (L.) Schott) ununun glutensiz bisküvi ve eri?te üretiminde kullan?m?

Quality Assessment of Powdered Maize Ogi Fortified with African Walnut (Tetracarpidium conophorum) Flour Ihuoma Ahaotu, Chimebuka Victory Eni and Ndukwe Maduka

Gölevez (Colocasia esculenta (L.) Schott) ununun glutensiz bisküvi ve eri?te üretiminde kullan?m?

Agro morphological characterization of taro (Colocasia esculenta) and yautia (Xanthosoma mafaffa) in Togo, West Africa

Evaluation of thin layer drying kinetics of taro root (Colocasia esculenta L.)

Water-soluble non-starch polysaccharides of root and tuber crops: extraction, characteristics, properties, bioactivities, and applications

In vitro Micropropagation and Antioxidant Assay in Colocasia esculenta

Evaluation of taro [Colocasia Esculenta (L.) Schott] flour as a hydrocolloid on the physicochemical, rheological, and sensorial properties of milk pudding

Constraints to production and preferred traits for taro (Colocasia esculenta) and new cocoyam (Xanthosoma mafaffa) in Togo, west Africa

Ozcan T, Bayizit AA, YILMAZ-ERSAN L, AYDINOL P. Effects of high-pressure technology on the functional properties of milk and fermented milk products. Journal of Life Sciences. 2017 Mar 1;11(3):125-32.

Evaluation of taro [Colocasia Esculenta (L.) Schott] flour as a hydrocolloid on the physicochemical, rheological, and sensorial properties of milk pudding

Production, physicochemical and sensory characterization of cocoyam mixed flours and pastes (achu)

Partial substitution of wheat flour with taro (Colocasia esculenta) flour on cookie quality

Morphological, anatomical and isozyme variability among taro (Colocasia esculenta) accessions from southeastern part of Central Java, Indonesia

Agro-morphological characterization of some taro (Colocasia esculenta (L.) Schott.) germplasms in Ghana