Vol. 2 No. 4 (2017)

Articles

• Process Development for Steamed Rice ‘Aboloo’; a Traditional Sweetened Snack Food in West Africa

  Johnson PNT*, Mensah AA, Sakyi-Dawson E, Saalia FK (Author)

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• Nutritional Information on Restaurant Menus

  Greta Kresic, Vujacic V, Susnic S, Kucan P (Author)

  1-5

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• Poly (Lactic Acid) Films in Food Packaging Systems

  Süfer Ö*, Öz AT, Çelebi Sezer Y (Author)

  1-5

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• Multivariate Analysis Evaluation of Technological Process on Chemical and Sensory Acceptance of Yam and Soy Based Weaning Foods

  Soronikpoho S*, Elleingand EF, Fatoumata C, Ernest K (Author)

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• Use of Microbial Asparaginase to Mitigate Acrylamide Formation in Fried Food

  Sunita Adhikari NP*, Mausumi R (Author)

  1-4

• Fortification of Modified Cassava Flour through Application of Fermented Food Containing Poly-Glutamic Acid

  Joko Sulistyo Soetikno*, Joanna Ho Swee Ling , Yu Shin Ying (Author)

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