Advances in Food Science and Engineering
Volume 2, Issue 4, December 2018
Glycemic Control Markers to Pounded Plantain Varying in Cultivar Plantain (Musa spp., AAB group: cv afoto, cv agnrin, cv ameletiha)
Kouamé Adam Camille, Abodo Jacko Rhedoor, Coulibaly Aissatou, N’dri Yao Denis, Pereko Kingsley Kwadwo Asare, Amani N’guessan Georges
Effect of Loop Structure of Bovine Lactoferricin on Escherichia Coli
Rui Xu, Xi-yan Zhao, Shuo Guo, Qi Yang
Physico-chemical Properties of High and Low Amylose Rice Flour
K. Kemashalini, B.D. Rohitha Prasantha, K.A.K.L. Chandrasiri
Effects of Microwave and Water Incorporation on Natural Deep Eutectic Solvents (NADES) and Their Extraction Properties
Analía V. Gómez, Atanu Biswas, Carmen C. Tadini, Megan Buttrum, Megan Buttrum, Huai N. Cheng
Shelf Life Study of Ready-to-Eat Buffalo Meat Curry
Mohammad Ali Khan, Mahjabeen Siddiqui, Krishna Kumar Patel, P. Chaudhary
Determination of Cooking Degree of Boiled and Steam Cooked Potatoes (Solanum tuberosum L.) from a Physico-Chemical and Sensorial Perspective
Klara Sjölin, Marilyn Rayner, Ingegerd Sjöholm, Jeanette Purhagen