International Journal of Food Processing Technology

Volume 4 Issue 2


 Table of Contents

 July, 2017


Evaluation of Rheological, Textural and Thermal Properties of Quinoa (Chenopodium Quinoa Willd) Based Breakfast PureePages 22-30
Oguz Uncu, Olusola Samuel Jolayemi and Sevcan Unluturk


Comparison of Antioxidant Activity of Rosemary Extract in Peanut Oil and Flaxseed Oil in Relation to their Fatty Acids CompositionsPages 31-40
Dandan Tao, Ling Pan and Yan Zhang


Reducing Risk of Campylobacteriosis from Poultry: A Mini Review Pages 41-52
Nion Sukted, Pravate Tuitemwong, Larry E. Erickson, Taradon Luangtongkum, Nipa Chokesajjawatee, and Kooranee Tuitemwong


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