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Food Science & Nutrition Technology (FSNT)
Volume 5 Issue 5
Review Article
Review on the Effect of Fruit Wine Quality and Fermentation Conditions on the Quality of Wine
Kumsa Negasa Andersa*
Review Article
A Review of Acrylamide Concentrations in Different Food Products; Associated Risks and Mitigation Strategies
Obsuman DM*, Lelise T
Research Article
Assessing the Bioavailability and Bioaccessibility of Selenium from Selenium-Rich Algae
Walter LA, Gross M, Wen Z, Zhao X and Reddy MB*
Research Article
Physicochemical and Sensory Quality of Biscuits from Composite Flour of Wheat, Moringa and Potato
Kumsa NA* and Haile TD
Review Article
Review on Changes in Bioactive Composition of Fruits during Juice Processing
Gemechu Warkina*
Mini Review
Research Review on Formulation and Sensory Evaluation of Complementary Foods from Cereals and Legumes in Ethiopia
Nezif Abamecha*
Editorial
Immunity-Boosting Foods during COVID 19 in India - Commoditization of Science
Subhasree Ray*
Research Article
Inflence of Drying Temperature on Nutritional and Bioactive Compounds of (Blighia Sapida) Ackee Apple Seeds
Olabinjo OO*
Research Article
Effect of Storage Method on the Nutritional Composition and Sensory Acceptability of Potato in Holeta, Ethiopia
Biadge Kefale*
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