Journal of Food Stability container_fioctcsu3bhp5duppqaekrinau

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In Vivo Glycemic Index Evaluation and Characterization of Maize and Kidney Bean Composite Flour

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Ferdinand Martina Onyebuchi, Department of Veterinary Biochemistry, Federal University of Jos, Plateau State, Nigeria, Paul Ohini Ochelle, Mike Ojotu Ekeh, Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Nigeria, Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Nigeria
2020 | Journal of Food Stability
doi:10.36400/j.food.stab.3.1.2020-0024  

Quality evaluation of fermented Maize-based Complementary Foods as affected by amylase-rich mungbean malt

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Eucharia Onwurafor, Centre for Entrepreneurship and Development Research, Jane Ani, Nneka Uchegbu, Gregory Ziegler, Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria 410001, Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria 410001, Pennsylvania State University, Department of Food Science University Park, PA 16802, USA
2020 | Journal of Food Stability
doi:10.36400/j.food.stab.3.1.2020-0025  

The Effect of Different Processing Treatments on the Proximate Composition and Functional Properties of Maize-Mung bean Composite Flours

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B. I Offia Olua, Department of Food Science and Technology, College of Applied Food Sciences and Tourism, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria, U. A Onwuzuruike, M. A Nwankpa, Department of Food Science and Technology, College of Applied Food Sciences and Tourism, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria, Department of Food Science and Technology, College of Applied Food Sciences and Tourism, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria
2020 | Journal of Food Stability
doi:10.36400/j.food.stab.3.1.2020-0023  

Quality Significance and Assessment of Bread Spiced with Chili Pepper (Capsicum annuum)

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Peluola-Adeyemi Oluwaranti Abiodun, Department of Food Technology, Lagos State Polytechnic, Lagos, Nigeria, Bolaji Olusola Timothy, Adepoju Philip Adeleke, Adeyeye Samuel Ayofemi Olalekan, Bello Ifedayo Emmanuel, Department of Food Technology, Lagos State Polytechnic, Lagos, Nigeria, Department of Food Technology, Lagos State Polytechnic, Lagos, Nigeria, Department for Management of Science and Technology Development, Ton Duc Thang University, Ho Chi Minh City, Vietnam, Department of Food Technology, Lagos State Polytechnic, Lagos, Nigeria
2020 | Journal of Food Stability
doi:10.36400/j.food.stab.3.1.2020-0030  

Volatile Compounds Determination by GC-MS and Identification of Dominant Microorganism at Varying Fermentation Period of Ogi Slurry

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Timothy Bolaji Olusola, Department of Food Technology, Lagos State Polytechnic, Ikorodu, Lagos, Zaccheaus Olasupo Apotiola, Tolulope Ibukun Ojo, Rofiat Bolanle Abdussalaam, Seide Modupe Akoro, Adebayo Ogunsola Olawale, Department of Food Technology, Lagos State Polytechnic, Ikorodu, Lagos, Department of Food Technology, Lagos State Polytechnic, Ikorodu, Lagos, Department of Food Technology, Lagos State Polytechnic, Ikorodu, Lagos, Department of Chemical Science, Lagos State polytechnic, Ikorodu, Lagos, Department of Food Technology, Lagos State Polytechnic, Ikorodu, Lagos
2020 | Journal of Food Stability
doi:10.36400/j.food.stab.3.1.2020-0033  
16
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16 no known preservation
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article-journal 16
ISSN-L?  2663-1741
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