Home | WJDFS | Journals | For Authors | Publications Ethics | Peer Review | Contact Us
WJDFS | Editorial board | Abstr/Indexing | On-line Issues 
World Journal of Dairy & Food Sciences
—————————————————————————————————————————————————————————————————————————————————————————————————————————
                              Volume 1 Number 1, Jul-Dec, 2006


Rheological Properties of Date Syrup/Sesame Paste Blend

Mohammad B. Habibi-Najafi and Z. Alaei

[ Abstract ]   [ Full Text ]

—————————————————————————————————————————————————————————————————————————————————————————————————————————

Anti-Nutritional Factors During Germination in Indian Bean (Dolichos lablab L.) Seeds

V. Ramakrishna, P. Jhansi Rani and P. Ramakrishna Rao

[ Abstract ]   [ Full Text ]

—————————————————————————————————————————————————————————————————————————————————————————————————————————

Cultivable Lactic Acid Bacteria Isolated from Algerian Raw Goat’s Milk and Their Proteolytic Activity

M. Moulay, H. Aggad, Z. Benmechernene, B. Guessas, D.E. Henni and M. Kihal

[ Abstract ]   [ Full Text ]

—————————————————————————————————————————————————————————————————————————————————————————————————————————

Preparation of Kunnu from Unexploited Rich Food Source: Tiger Nut (Cyperus esculentus)

M.A. Belewu and O.A. Abodunrin

[ Abstract ]   [ Full Text ]

—————————————————————————————————————————————————————————————————————————————————————————————————————————

Utilization of Carrot Pomace for the Preparation of a Value Added Product

Bahadur Singh, P.S. Panesar and Vikas Nanda

[ Abstract ]   [ Full Text ]

—————————————————————————————————————————————————————————————————————————————————————————————————————————

A Study on the Physico-Chemical Properties of Iranian Shamsaei Date at Different Stages of Maturity

A.Golshan Tafti and M.H. Fooladi

[ Abstract ]   [ Full Text ]

—————————————————————————————————————————————————————————————————————————————————————————————————————————

—————————————————————————————————————————————————————————————————————————————————————————————————————————