Volume.22 No.1 February 2018
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Food Engineering Progress :: Vol.22 No.1 pp.1-8
DOI:https://doi.org/10.13050/foodengprog.2018.22.1.1
Open abstract -
Characterization of Lycopene, β-Carotene, and Phenolic Compounds of Domestic Cherry Tomato Cultivars
Food Engineering Progress :: Vol.22 No.1 pp.9-16
DOI:https://doi.org/10.13050/foodengprog.2018.22.1.9
Open abstract -
Characteristics of Yoghurt and Yoghurt Ice Cream Added With Rice Powder or Puffed Rice Powder
Food Engineering Progress :: Vol.22 No.1 pp.17-23
DOI:https://doi.org/10.13050/foodengprog.2018.22.1.17
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Food Engineering Progress :: Vol.22 No.1 pp.24-34
DOI:https://doi.org/10.13050/foodengprog.2018.22.1.24
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Food Engineering Progress :: Vol.22 No.1 pp.35-42
DOI:https://doi.org/10.13050/foodengprog.2018.22.1.35
Open abstract -
Optimization of Processing Conditions for the Production of Frozen Aster scaber
Food Engineering Progress :: Vol.22 No.1 pp.43-49
DOI:https://doi.org/10.13050/foodengprog.2018.22.1.43
Open abstract -
Effects of Extrusion Process Variables on the Physicochemical Characteristics of Extruded Biji
Food Engineering Progress :: Vol.22 No.1 pp.50-58
DOI:https://doi.org/10.13050/foodengprog.2018.22.1.50
Open abstract -
Quality Estimation of Winter Chinese Cabbage Stored in Purge Type of Controlled Atmosphere Storage
Food Engineering Progress :: Vol.22 No.1 pp.59-66
DOI:https://doi.org/10.13050/foodengprog.2018.22.1.59
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Food Engineering Progress :: Vol.22 No.1 pp.67-74
DOI:https://doi.org/10.13050/foodengprog.2018.22.1.67
Open abstract -
Food Engineering Progress :: Vol.22 No.1 pp.75-84
DOI:https://doi.org/10.13050/foodengprog.2018.22.1.75
Open abstract