The Role of Food Technology in Culinary Evolution.
The building blocks of life: Exploring the essential functions and benefits of protein.
The science behind preservatives: Ensuring safety and quality in food.
Collagen: The structural protein that supports body's strength and flexibility.
Changes in the physicochemical, microbiological and sensory characteristics of plain yoghurt from tigernut-bambara-coconut milks supplemented with baobab (Digitata adansonia) fruit pulp emulsion during cold storage.
Sensory evaluation and acceptability of vegetable biscuit.
Cholesterol demystified: Separating fact from fiction and its impact on your health.
Revolutionizing food production: The role of biotechnology in creating a sustainable and healthy food supply.
Sour and tangy: The importance of acids in food and their impact on health.