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  1. 1
    Interventions of sous-vide cooking by single-stage and two-stage temperature-time regimes on tough cuts of beef and goat meat
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  2. 2
    Nutritional composition, physico-chemical, and sensory characteristics of rolled oats snack bars formulated with green banana (musa acuminata x balbisiana colla cv.awak) flour
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  3. 3
    Empirical modelling, simulation, and control of pasteurization process of pink guava puree with fouling
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  4. 4
    A rapid test for detecting porcine DNA using loop-mediated isothermal amplification assay towards authentication of halal food
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  5. 5
    Encapsulation of functional oils by spray drying and their stability in spray-dried powder
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  6. 6
    Novel and less understood methods of food dehydration : understanding the effects of process conditions and the mechanisms of water loss
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