Journal of Food Processing & Technology

YAM PO, BEAN J. CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.

FC D, Uneanya GC, Ohaegbulam PO, Ochulor DO, Nnaji KA. Effect of Cooking and Soaking on the Proximate Composition, Anti-Nutrient and Functional Properties of Bitter Yam.

Falade KO, Badanga SE. Optimization of instant fried noodles from wheat (Triticum aestivum) substituted with cocoyam (Colocasia esculenta) and defatted soya bean flours. Journal of Food Processing and Preservation. 2021 Jan;45(1):e15048.

Kusnandar F, Mutmainah M, Muhandri T. Optimasi Proses Pembuatan Sohun Dari Pati Ubi Banggai (Dioscorea Alata). Jurnal Pangan dan Agroindustri. 2020 Jul 23;8(3):163-74.

Orisa CA, Udofia SU. Proximate and mineral compositions of noodles made from Triticum durum, Digitaria exilis, Vigna unguiculata flour and Moringa oleifera powder. Journal of Food Science and Engineering. 2019;9:276-86.

Oke EK, Idowu MA, Sobukola OP, Bakare HA. NUTRIENT COMPOSITION, FUNCTIONAL, PHYSICAL AND PASTING PROPERTIES OF YELLOW YAM (Dioscorea cayenensis) AND JACK BEAN (Canavalia ensiformis) FLOUR BLENDS. Carpathian Journal of Food Science & Technology. 2020 Nov 1;12(5).

Patel KS, Karmakar N, Desai KD, Narwade AV, Chakravarty G, Debnath MK. Exploring of greater yam (Dioscorea alata L.) genotypes through biochemical screening for better cultivation in south Gujarat zone of India. Physiology and Molecular Biology of Plants. 2019 Sep;25(5):1235-49.

Kamali Rousta L, Azizi Tabrizzad MH, Amini M, Tavakoli M, Yahyavi M. A review: New Approach to Enrich Pasta with fruits and vegetables. Food Science and Technology. 2020 Aug 10;17(103):129-49.

Salawu SO, Ajiboye PB, Akindahunsi AA, Boligon AA. Antioxidant and anticholinesterase potential of two nigerian bitter yams using a simulated gastrointestinal digestion model and conventional extraction. Preventive nutrition and food science. 2017 Jun;22(2):107.

Adigoun-Akotegnon FA, Adoukonou-Sagbadja H, Fadinan C, Tchougourou A, Agassounon-Tchibozo M, Ahanhanzo C. Diversity, distribution and ethnobotanical importance of cultivated and wild African trifoliate yam [Dioscorea dumetorum (Kunth) Pax] in Benin. Genetic Resources and Crop Evolution. 2019 Mar;66(3):659-83.

Singh J, Kaur S, Rasane P. Evaluation of the nutritional and quality characteristics of black carrot fortified instant noodles. Current Nutrition & Food Science. 2018 Nov 1;14(5):442-9.

Ku HH, Chi CH, Ling MP. Design of an IOTA Tangle-Based Intelligent Food Safety Service Platform for Bubble Tea. Processes. 2021 Nov;9(11):1937.

Mahmudova I, Kalashnyk O, Konoplya A, Remizova J. IMPLEMENTATION OF THE HACCP SYSTEM FOR THE DAIRY INDUSTRY.

Yaver E. Tah?l-baklagil unu kar???mlar?n?n ticari ve geleneksel Türk ekmeklerinde kullan?m? (Master's thesis, Necmettin Erbakan Üniversitesi Fen Bilimleri Enstitüsü).

Kathuria P, Kaur G, Kanojia V. Physico-chemical and Functional Properties of Whole Maize Flour Blended with Wheat and Gram Flour. Asian Journal of Dairy and Food Research. 2021 Sep 1;40(3):301-8.

Al-Jumayi HA. Enrich nutritional value for baldy bread fortified with Spirulina (Arthrospira platensis) microalgae. Life Science Journal. 2019;16(9):32-41.

Pardhi SD, Singh B, Nayik GA, Dar BN. Evaluation of functional properties of extruded snacks developed from brown rice grits by using response surface methodology. Journal of the Saudi Society of Agricultural Sciences. 2019 Jan 1;18(1):7-16.

Muna NI, Mardiana M. Faktor-Faktor yang Berhubungan dengan Konsumsi Buah dan Sayur pada Remaja. Sport and Nutrition Journal. 2019 Jul 3;1(1):1-1.

Zhivkova V. Analysis of Nutritional and Mineral Composition of Wasted Peels from Apple and Pear. Calitatea. 2020 Jun 1;21(176):149-52.

Mazrou S, Messaoudi M, Begaa S, Innocent C, Akretche D. Clarification of the Algerian grape juice and their effects on the juice quality. Bulletin of the Chemical Society of Ethiopia. 2020 Apr 24;34(1):1-1.