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Open Access Journal
Journal of Advancements in Food Technology
ISSN:
2639-3328
IF:
2.7*
DOI:
10.15744
Email:
jaft@annexpublishers.com
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Double-blind
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~21 days
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None
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CC BY 4.0
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Conference Proceedings
Characterization of the Consciousness Energy Healing Treated Essential Amino Acid: L-Tryptophan
Proximate Composition and Quality Characterization of Oil Extracted From Moringa Oleifera Kernel Using Different Extraction Method
New Technologies of Crystallization of Sucrose as Fundamental Factor of Increase in Economic Efficiency of Sugar Branch
Rheological, Antioxidant and Sensory Properties of Sodium Reduced Wheat Flour Bread with Mahaleb (Prunus mahaleb L.)
Price Transmission and Signal of Cowpea across Zones and Value Chain in Niger State of Nigeria
Comparison of Chemical Composition of Pomegranate (Punica Granatum L.) and Grape (Vitis Vinifera L.) Seed Oils Obtained By Extraction
Assessment of Physico-Chemical Properties, Pasting Profiles and Sensory Scores of Co-Processed Quality Protein Maize and Carrot Complementary Food
The Study of Microbiological Safety of Germinated Seeds of Broad Beans in the Process of their Production and Storage
In Vitro Antioxidant Activity of Aqueous Extracts from the Atemoya Fruit (Peel, Pulp, and Seed): Correlation of Their Protein, Carbohydrate, and Phenolic Compound Contents
Tio2/Polymer Nanocomposites for Antibacterial Packaging Applications
Production and Quality Evaluation of Maize Chips (Kokoro) Produced from Maize and Whole Limabean Seed Flour Blends
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