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Effect of carbon dioxide on colour stability and microbiological quality of bulk packaged shallot (Allium ascalonium)
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Oxidative stability study of virgin coconut oil during deep frying
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The application of Stevia as sugar substitute in carbonated drinks using Responce Surface Methodology
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Quality of wheat bread incorporated with different levels of peach palm flour (Bactris gasipaes Kunth)
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Growth and yield responses of four leafy vegetables to organic fertilizer
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