Medwin Publishers

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

Mensah AA, Johnson PNT*, Dawson ES and Saalia FK

Nutritional Information on Restaurant Menus

Kresic G*, Vujacic V, Susnic S and Kucan P

Poly (Lactic Acid) Films in Food Packaging Systems

Öz AT, Süfer Ö* and Çelebi Sezer Y

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

Soronikpoho S*, Elleingand EF, Fatoumata C and Ernest K

Use of Microbial Asparaginase to Mitigate Acrylamide Formation in Fried Food

Mausumi R and Sunita Adhikari NP*

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

Joko Sulistyo Soetikno*, Joanna Ho Swee Ling and Yu Shin Ying

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