Effect of Fermentation Period on Alcohol Content, pH, TSS and Titrable Acidity during Microbial Processing of Coconut Water for the Development of Coconut Wine

Biochemical Characterization and Technological Potential of Lactic Acid Bacteria Strains Isolated from Dried and Salted Camel Meat (Kadid): A Traditionally Processed Meat Product of Southern Algeria

​​Proximate Composition, Amino Acid and Fatty Acid Profiles of Eight Cultivars of Groundnut Grown in Nigeria

SWOT Analysis of Dairy Processing Supply Chain of JMF using Analytical Hierarchy Process

Amino Acid, Fatty Acid and Curd Profile of Cottage Cheese using Crude Extract of Bromelain Enzyme (Ananas comosus) as Coagulant Source

Optimation of Red Mould Rice Addition as Curing Material on Fatty Acid Profiles, Cholesterol and Thiobarbituric Acid (TBA) of Spen Hen Meat Sausages

Effects of Neurospora sp Mold on the Nutritive Values, Bioactive Compounds, Fatty Acids and Amino Acids Profile of Solid Decanter of Palm Oil Sludge

Divulging Millets: Types, Nutritional Value, Processing Methods and Applications in Processed Food: A Review