Food Science and Technology Archives - Page 3 of 4

Nutritional Composition and Sensory quality of Bread produced from Wheat flour using coconut milk as partial substitute for water

RSIS / October 13, 2020

Submission Deadline: 14th October 2025 October Issue of 2025 : Publication Fee: 30$ USD Submit Now Submission Deadline: 17th October […]

Education, Food Science and Technology, IJRSI

Influence of Nutrition Knowledge on Healthy Food Choices among Pupils in Nyeri County, Kenya

RSIS / September 22, 2020

Submission Deadline: 14th October 2025 October Issue of 2025 : Publication Fee: 30$ USD Submit Now Submission Deadline: 17th October

Food Science and Technology, IJRSI

Exploring the Changes of Resistant Genes Expression in Groundnuts (Arachis Hypogea) In Response to Aspergillus Flavus Exposure at Seedling Stage

RSIS / August 9, 2020

Submission Deadline: 14th October 2025 October Issue of 2025 : Publication Fee: 30$ USD Submit Now Submission Deadline: 17th October

Food Science and Technology, IJRSI

Categorization of Food Groups According to Their Composition of Iron, Ascorbate and Calcium: Analysis of the Kenya Food Composition Tables 2018

RSIS / July 28, 2020

Submission Deadline: 14th October 2025 October Issue of 2025 : Publication Fee: 30$ USD Submit Now Submission Deadline: 17th October

Food Science and Technology, IJRSI

Production and Evaluation of Weaning Food Made from Mungbean (Vignaradiata (L.), Millet and Tigernut (Cyperus Esculentus) Flour Blends

RSIS / July 21, 2020

Submission Deadline: 14th October 2025 October Issue of 2025 : Publication Fee: 30$ USD Submit Now Submission Deadline: 17th October

Food Science and Technology, IJRSI

Food Hygiene and Safety Management in Nigeria

RSIS / May 30, 2020

Submission Deadline: 14th October 2025 October Issue of 2025 : Publication Fee: 30$ USD Submit Now Submission Deadline: 17th October

Food Science and Technology, IJRSI

Vulnerability Analysis of Rural Households to Food Insecurity in Ondo State, Nigeria

RSIS / March 5, 2020

Submission Deadline: 14th October 2025 October Issue of 2025 : Publication Fee: 30$ USD Submit Now Submission Deadline: 17th October

Food Science and Technology, IJRSI

Proximate, Functional and Pasting Properties of Composite Flours Made from Cassava, Bambara Groundnut and Cashew Kernel

RSIS / December 10, 2019

Submission Deadline: 14th October 2025 October Issue of 2025 : Publication Fee: 30$ USD Submit Now Submission Deadline: 17th October

Food Science and Technology, IJRSI

Kinetic Evaluation of Co-Digestion of Oarweed with Simulated Food Waste (SFW) in Batch Reactors Studies

RSIS / November 27, 2019

Submission Deadline: 14th October 2025 October Issue of 2025 : Publication Fee: 30$ USD Submit Now Submission Deadline: 17th October

Food Science and Technology

Serum Biochemistry Profiles, Haematological Indices and Body Weight Gains of Albino Rats Fed Makurdi Rice Meals (MRM)

RSIS / July 19, 2019

Submission Deadline: 14th October 2025 October Issue of 2025 : Publication Fee: 30$ USD Submit Now Submission Deadline: 17th October

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Food Science and Technology

Nutritional Composition and Sensory quality of Bread produced from Wheat flour using coconut milk as partial substitute for water

Influence of Nutrition Knowledge on Healthy Food Choices among Pupils in Nyeri County, Kenya

Exploring the Changes of Resistant Genes Expression in Groundnuts (Arachis Hypogea) In Response to Aspergillus Flavus Exposure at Seedling Stage

Categorization of Food Groups According to Their Composition of Iron, Ascorbate and Calcium: Analysis of the Kenya Food Composition Tables 2018

Production and Evaluation of Weaning Food Made from Mungbean (Vignaradiata (L.), Millet and Tigernut (Cyperus Esculentus) Flour Blends

Food Hygiene and Safety Management in Nigeria

Vulnerability Analysis of Rural Households to Food Insecurity in Ondo State, Nigeria

Proximate, Functional and Pasting Properties of Composite Flours Made from Cassava, Bambara Groundnut and Cashew Kernel

Kinetic Evaluation of Co-Digestion of Oarweed with Simulated Food Waste (SFW) in Batch Reactors Studies

Serum Biochemistry Profiles, Haematological Indices and Body Weight Gains of Albino Rats Fed Makurdi Rice Meals (MRM)