ArticleEFFECT OF PACKAGE MATERIALS ON ASSOCIATED FUNGI AND CHEMICAL COMPOSITION OF SORGHUM SEEDS DURING STORAGE
ArticleEFFECT OF PACKAGE MATERIALS ON ASSOCIATED FUNGI AND CHEMICAL COMPOSITION OF SORGHUM SEEDS DURING STORAGE
ArticlePRODUCTION OF TORTILLA CHIPS FROM CORN ANDIOR SORGHUM: :. I. PHYSICOCHEMICAL CHANGES OCCURRED IN STARCH GRANULES
ArticlePRODUCTION OF TORTILLA CHIPS FROM CORN ANDIOR SORGHUM: :. I. PHYSICOCHEMICAL CHANGES OCCURRED IN STARCH GRANULES
ArticlePRODUCTION OF TORTILLA CHIPS FROM CORN ANDIOR SORGHUM: ~~ II.EVALUATION OF STARCH GELATINIZATION AND CRYSTALLINITY
ArticlePRODUCTION OF TORTILLA CHIPS FROM CORN ANDIOR SORGHUM: ~~ II.EVALUATION OF STARCH GELATINIZATION AND CRYSTALLINITY
ArticleEFFECT OF STORAGE CONDITION AND PACKAGING MATERIAL ON INCIDENCE OF STORAGE FUNGI AND SEED QUALITY OF MAIZE GRAINS
ArticleEFFECT OF STORAGE CONDITION AND PACKAGING MATERIAL ON INCIDENCE OF STORAGE FUNGI AND SEED QUALITY OF MAIZE GRAINS
ArticleEFFECT OF PACKAGING TYPE AND PERFORATION RATE ON STORABILITY AND QUALITY OF COMMON BEANS PODS: - A- PHYSICAL PROPERTIES
ArticleEFFECT OF PACKAGING TYPE AND PERFORATION RATE ON STORABILITY AND QUALITY OF COMMON BEANS PODS: - A- PHYSICAL PROPERTIES
ArticlePRODUCTION OF TORTILLA CHIPS FROM CORN AND/OR SORGHUM: V. STORAGE STABILITY WITH REGARD TO ANTIOXIDANTS USED
ArticlePRODUCTION OF TORTILLA CHIPS FROM CORN AND/OR SORGHUM: V. STORAGE STABILITY WITH REGARD TO ANTIOXIDANTS USED
ArticleQUALITY CHARACTERISTICS OF CORN TORTILLA PREPARED WITH DIFFERENT LEVELS OF RICE BRAN PROTEIN CONCENTRATE
ArticleQUALITY CHARACTERISTICS OF CORN TORTILLA PREPARED WITH DIFFERENT LEVELS OF RICE BRAN PROTEIN CONCENTRATE
ArticleAssessment of physical properties and sensory attributes of extruded corn snacks mixed with barley and supplemented with (guar and xanthan) gums.
ArticleAssessment of physical properties and sensory attributes of extruded corn snacks mixed with barley and supplemented with (guar and xanthan) gums.