Evaluation of Freezing Capacity of a Conceptual Adaptive Food Preservation System (AFPS) Appliance in the Context of IEC 62552 Standards

A Study on Reformulation of Ginger-based Traditional Drink based on Consumer Acceptability and Flavor Preference

Comparative Evaluation of the Thicknessing Power of Starches from Diverse Flour Sources,in Bechamel and Velouté Sauces

Incidence of Some Foodborne Pathogens, Heavy Metal Residues and Aflatoxin M1 in Imported Skimmed Milk Powder