Volume 2, Issue 1, March 2018
Milling Characteristics and Nutritional Quality of Paddy Rice Processed Using Biomass Powered Stove
Edor Sunday Ikwe, Alakali Joseph S., Okache Thomas Akobi, Rabiu Ibrahim Ajiya
Pages: 1-11     Published Online: Feb. 2, 2018
DOI: 10.11648/j.wjfst.20180201.11
Abstract | Full-Text PDF (328KB)
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Protein Ingredients Control in Gluten Free Products Using SDS-PAGE, Developed Competitive Enzyme Immunoassays and Commercial ELISA Kits
Cellerino Karina, Cagnasso Carolina Elisa, Greco Carola, Docena Guillermo, Polenta Gustavo, Ferreyra Verónica, López Laura Beatriz
Pages: 12-18     Published Online: May 10, 2018
DOI: 10.11648/j.wjfst.20180201.12
Abstract | Full-Text PDF (713KB)
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A Review on Food Fermentation and the Biotechnology of Lactic Acid Bacteria
Mesele Admassie
Pages: 19-24     Published Online: May 19, 2018
DOI: 10.11648/j.wjfst.20180201.13
Abstract | Full-Text PDF (235KB)
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