Advances in Food Science and Engineering
Volume 3, Issue 3, September 2019
Effect of the Roasting Conditions on the Secondary Metabolites, Phenolic Compounds and Antiradical Activity of Gabou
Maman Moustapha RABIOU, Yaya Alain KOUDORO, Cokou Pascal AGABANGNAN DOSSA, Haoua SABO, Hassimi SADOU, Dominique C.K. SOHOUNHLOUE
Evaluation of Lychee Fruits and Effect of Osmotic Treatments on Flesh Quality
Eshak M. El-Hadidy
Water and Thermal Properties Characterized in Phases of Wheat Flour Dough during Thawing and Baking Conditions
Sander Jonathan Pérez, Cinthia Carola Rojas, Ann-Charlotte Eliasson, Malin Elisabet Sjöö