Vol. 3 No. 2 (2016)

Articles

• Effect of Temperature and Time on the Physical Properties of Bread Produced from Wheat – Cocoyam Flour Using Response Surface Methodology

  Peluola-Adeyemi O.A, Obi T.E, Ugbogu D.I

  63-71

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  • VIDEO

• Effect of Jameed Form on the Chemical Composition, Rheological and Microbial Properties

  Mohamed N. F Hamad, Magdy M Ismail, Reham K. A El-Menawy

  72-87

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  • VIDEO

• Mobile Food Consumption Monitoring Application

  Negin Hamzeheinejad, Hannyzzura Pal @ Affal

  88-98

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  • VIDEO

• Design of Experiment - Optimization of HPLC Analysis of Vitamin A and E in Margarine and Vegetable Oil

  Lorinc Garai

  99-104

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  • VIDEO

• The Evaluation of Some Dietary Fiber Rich by-Products in Ice Creams Made from the Traditional Pudding - Kesme Muhallebi

  Hatice SIÇRAMAZ, Ahmet AYAR, Eda Nur AYAR

  105-109

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  • VIDEO