Journal of Food Technology (2022 Volume 20)
- Number of issues per year: 4
- ISSN: 1684-8462 (Print)
- ISSN: 1993-6036 (Online)
Protein, Carbohydrate, Fat and Energy Content of “Ready-to-Eat Foods” in Cameroonian Sahel’s Region
Germaine Yadang , Jean-Bosco Tchatchueng and Clerge Tchiegang
Effects of Edible Coatings on the Shelf-Life and Quality of Anna Apple (Malus domestica Borkh) During Cold Storage
A.M. El-Anany , G.F.A. Hassan and F.M. Rehab Ali
Performance of a 2-Element Plane Reflector Augmented Galvanised Pipe Flat Plate Collector for Solar Water Pasteurisation
E.A. Onyango , T.F.N. Thoruwa , S.M. Maingi and E.M. Njagi
Characterization of the Purified Coagulant Extracts Derived from Artichoke Flowers (Cynara scolymus) and from the Fig Tree Latex (Ficus carica) in Light of Their Use in the Manufacture of Traditional Cheeses in Algeria
A. Nouani , E. Dako , A. Morsli , N. Belhamiche , S. Belbraouet , M.M. Bellal and A. Dadie