Vol 68 (2017)

Table of Contents


Journal coverpage PDF
Journal Editor
Evaluation of Physicochemical Properties and Sensory Attributes of Biscuits Produced from Composite Flours of Wheat (Triticum aestivum l.) and Potato (Solanum tuberosum l.) PDF
Demelash Hailu 1-5
Effect of Blending Ratio on Proximate Composition, Physico-Chemical Property, and Sensory Acceptability of Injera Produced from Red Tef (Eragrostis tef) and Cassava (Manihot esculenta) PDF
Beruk Berhanu Desalegn 6-10
Liquid Holding Capacity and Liquid Leakage of Raw Salmon and Trout Fillets PDF
Hanne Loje, Henrik Hauch Nielsen, Grethe Hyldig, Bo M. Jorgensen 11-15
Essential Amino Acid Quality Profile in Neglected and Underutilized Legumes (NULs) PDF
Isaac W. Ofosu, William O. Ellis, Kwabena Nsiah, Ibok N. Oduro 16-22
The Characteristics of Ledok Which is Added with Seaweed PDF
Ni Made Yusa, I Made Sugitha, I Nengah Kencana Putra, I Nengah Sujaya 23-28

Paper submission email: FSQM@iiste.org

ISSN (Paper)2224-6088 ISSN (Online)2225-0557

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