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Journal of Food Science and Technology|August 2, 2016
Application of guar-xanthan gum mixture as a partial fat replacer in meat emulsionsSajad A Rather, F A Masoodi, Rehana Akhter, et al.Journal of Food Science and Technology|May 21, 2020
Dietary sources of melatonin and benefits from production of high melatonin pasteurized milkJintana Sangsopha, Nutjaree Pratheepawanit Johns, Jeffrey Johns, et al.Journal of Food Science and Technology|May 21, 2020
Development of probiotic yogurt: effect of strain combination on nutritional, rheological, organoleptic and probiotic propertiesRicha Soni, Nayan K Jain, Vidhi Shah, et al.Journal of Food Science and Technology|May 21, 2020
Two-year survey on the seasonal incidence of aflatoxin M1 in traditional dairy products in EgyptAhmed A Ismaiel, Nagwa A Tharwat, Mohsen A Sayed, et al.Journal of Food Science and Technology|May 21, 2020
Differentiation of tomatoes based on isotopic, elemental and organic markersCornelia Veronica Floare-Avram, Florina Covaciu, Cezara Voica, et al.Journal of Food Science and Technology|May 21, 2020
Fractal analysis of the microstructure of milk powders produced at various temperaturesMichał SmoczyńskiJournal of Food Science and Technology|May 21, 2020
Sodium alginate with turmeric coating for ripened cheesesPaula Martins Olivo, Monica Regina Da Silva Scapim, Juliana Miazaki, et al.Journal of Food Science and Technology|July 4, 2015
Chenopodium album Linn: review of nutritive value and biological propertiesAmrita Poonia, Ashutosh UpadhayayJournal of Food Science and Technology|July 4, 2015
Development of technology for manufacture of ragi ice creamI J Patel, C N Dharaiya, S V PintoJournal of Food Science and Technology|July 4, 2015
Enhancing antioxidant activity, microbial and sensory quality of mango (Mangifera indica L.) juice by γ-irradiation and its in vitro radioprotective potentialKondapalli Naresh, Sadineni Varakumar, Prasad Shekhar Variyar, et al.Pageof 613