Formulation, Physicochemical and Cooking Properties of Water Yam, Yellow Maize and African Yam Extrudate
Development of Innovative Bitterness Caseic Hydrolysates by Combining Biocatalysis/Proteomics Approaches
Mixture of Vegetable Oils with Balanced Fatty Acid
Design and Fabrication of a Three Phase Poultry Bird De-feathering
Microbiological quality assessment of selected spices in North Greece and Thrace