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Food Science & Nutrition Technology (FSNT)
Volume 2 Issue 4
Research Article
Process Development for Steamed Rice ‘Aboloo’; a Traditional Sweetened Snack Food in West Africa
<p>Mensah AA<sup>1</sup>, Johnson PNT<sup>1, 2</sup>*, Dawson ES<sup>1</sup> and Saalia FK<sup>1</sup></p>
Mini Review
Nutritional Information on Restaurant Menus
<p>Kresic G<sup>1</sup>*, Vujacic V<sup>2</sup>, Susnic S<sup>3</sup> and Kucan P<sup>1</sup></p>
Mini Review
Poly (Lactic Acid) Films in Food Packaging Systems
<p>Öz AT, Süfer Ö* and Çelebi Sezer Y</p>
Research Article
Multivariate Analysis Evaluation of Technological Process on Chemical and Sensory Acceptance of Yam and Soy Based Weaning Foods
<p>Soronikpoho S<sup>1</sup>*, Elleingand EF <sup>2</sup>, Fatoumata C<sup>3</sup> and Ernest K<sup>1</sup></p>
Review Article
Use of Microbial Asparaginase to Mitigate Acrylamide Formation in Fried Food
<p>Mausumi R and Sunita Adhikari NP*</p>
Research Article
Fortification of Modified Cassava Flour through Application of Fermented Food Containing Poly-Glutamic Acid
<p>Joko Sulistyo Soetikno*, Joanna Ho Swee Ling and Yu Shin Ying</p>
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