Journal of Food Processing & Technology

Kulyar MF, Yao W, Ding Y, Li K, Zhang L, Li A, Waqas M, Huachun P, Quan M, Zeng Z, Mehmood K. Bioactive potential of yak's milk and its products; pathophysiological and molecular role as an immune booster in antibiotic resistance. Food Bioscience. 2021 Feb 1;39:100838.

Bagwe-Parab S, Yadav P, Kaur G, Tuli HS, Buttar HS. Therapeutic applications of human and bovine colostrum in the treatment of gastrointestinal diseases and distinctive cancer types: The current evidence. Frontiers in Pharmacology. 2020;11.

Zhao X, Cheng M, Zhang X, Li X, Chen D, Qin Y, Wang J, Wang C. The effect of heat treatment on the microstructure and functional properties of whey protein from goat milk. Journal of dairy science. 2020 Feb 1;103(2):1289-302.

Agarwal P, Gupta R. A review on anticancer property of colostrum. Research and Reviews Journal of Medical and Health Sciences. 2016 Sep;5(4).

Abbring S, Xiong L, Diks MA, Baars T, Garssen J, Hettinga K, van Esch BC. Loss of allergy-protective capacity of raw cow's milk after heat treatment coincides with loss of immunologically active whey proteins. Food & Function. 2020;11(6):4982-93.

Rai SR, Pachisia J, Singh S. A Study on the Acceptability of Plant-Based Milk and Curd among the Lactose Intolerant People Residing in Kolkata.

Mandal H, Bagchi T. In vitro screening of indigenous Lactobacillus isolates for selecting organisms with better health-promoting attributes. Applied biochemistry and biotechnology. 2018 Aug;185(4):1060-74.

Shiferaw Terefe N, Augustin MA. Fermentation for tailoring the technological and health related functionality of food products. Critical reviews in food science and nutrition. 2020 Sep 24;60(17):2887-913.

????? ????? ?? ???, ??? ?? ?? ?? ????. ?? ??? ???? ???? ??? ??? ????? ???????? ??? ?????? ??? ???? ?????? ??? ????? ???? ?????? ????? ?? ????? ?? ?. Thai Journal of Science and Technology. 2018 Aug 13;7(5):534-43.

Mariera LN. Evaluation of wheat-sorghum-chickpea composite bread for physical, nutritional and sensory quality (Doctoral dissertation, Egerton University).

Negi T, Vaidya D, Tarafdar A, Samkaria S, Chauhan N, Sharma S, Sirohi R. Physico-functional evaluation, process optimization and economic analysis for preparation of muffin premix using apple pomace as novel supplement. Systems Microbiology and Biomanufacturing. 2021 Mar 7:1-9.

Kasahun C. Physicochemical and Techno Functional Properties of Recently Released Ethiopian Bread W heat Triticum aestivum. L Varieties Grown in Kulumsa, Arsi, Ethiopia (Doctoral dissertation, Addis Ababa University).

Zokaityte E, Lele V, Starkute V, Zavistanaviciute P, Cernauskas D, Klupsaite D, Ruzauskas M, Alisauskaite J, Baltrusaityt? A, Dapsas M, Siriakovaite K. Antimicrobial, Antioxidant, Sensory Properties, and Emotions Induced for the Consumers of Nutraceutical Beverages Developed from Technological Functionalised Food Industry By-Products. Foods. 2020 Nov;9(11):1620.

Irondi EA, Awoyale W, Oboh G, Boligon AA. Effect of mango kernel flour addition on the phenolics profile, antioxidant activity and pasting properties of wheat flour. Journal of Food Measurement and Characterization. 2017 Dec;11(4):2202-10.

Ifediba DI, Egbuna HI. Proximate and Sensory Evaluation of Fermented Seasonings from Soybean and Fluted Pumpkin Seeds. Asian Food Science Journal. 2020 Feb 13:27-35.

Gartia B. Research and Reviews: Journal of Agriculture and Allied Sciences.

Dujmi? E. Potential of soya substrates for lactic acid fermentation with addition of Lactobacillus plantarum (Doctoral dissertation, University of Zagreb. Faculty of Food Technology and Biotechnology. Department of Biochemical Engineering. Laboratory for Biology and Microbial Genetics).

Rapando PL, Serrem CA, Serem DJ. Effect of soy fortification on the quality of Mkarango a traditional Kenyan fermented maize meal snack. Food Science & Nutrition. 2020 Sep;8(9):5007-16.

Mbata TI, Adeyemo S. Characteristics of Microbiological and Physicochemical of Complementary Foods Based on Maize (Zea mays) Fortification With Bambara Groundnut (Vigna subterranea). Journal of Agricultural Science. 2020;12(5).

Offiah VO, Abu JO, Yusufu MI. EFFECT OF CO-FERMENTATION ON FUNCTIONAL AND PASTING PROPERTIES OF MAIZE (ZEA MAYS) AND SOYBEAN (GLYCINEMAX) COMPLEMENTARY FLOURS. Nigerian Journal of Nutritional Sciences Vol. 2018 Mar;39(1).