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Volume 9, Emitir 3 (2018)

Artigo de Pesquisa

Determination of Unripe Banana Flour as Functional Ingredient on Physical Properties of Cake Batter

  • Hosseinvand A and Sorkhineja A

Artigo de Pesquisa

Quality Characteristics of Fortified Bread Produced from Cassava and Mushroom Flours

  • Azeez LA, Adedokun SO, Adeoti AO and Babalola JO

Artigo de Pesquisa

Comparing Microporous and Native Corn Starch as Binders on the Textural Properties of African Locust Bean Bouillon Cubes

  • Bah HB, Du X, Zheng H, Wang X, Diallo A, Bah H and Soualiou S

Artigo de Pesquisa

Evaluation of Yeast and Lactic Acid Bacteria Starter Cultures for the Production of Rice Injera

  • Hassen Y, Mukisa IM, Kurabachew H and Desalegn BB

Artigo de Pesquisa

Alpha-Linolenic Acid Supplementation is Associated with Changes in Inflammatory Markers and Endoplasmic Reticulum Stress in Diabetic Rats

  • Ferraz RC, Foss-Freitas MC, Vidal TR, Griffo TN, Gonçalves NB, Jordao Jr AA and Foss MC