Process Development for Steamed Rice ‘Aboloo’; a Traditional Sweetened Snack Food in West Africa
Mensah AA1, Johnson PNT1, 2*, Dawson ES1 and Saalia FK1
Multivariate Analysis Evaluation of Technological Process on Chemical and Sensory Acceptance of Yam and Soy Based Weaning Foods
Soronikpoho S1*, Elleingand EF 2, Fatoumata C3 and Ernest K1
Use of Microbial Asparaginase to Mitigate Acrylamide Formation
in Fried Food
Mausumi R and Sunita Adhikari NP*
Fortification of Modified Cassava Flour through Application of Fermented Food Containing Poly-Glutamic Acid
Joko Sulistyo Soetikno*, Joanna Ho Swee Ling and Yu Shin Ying
