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Vol 21, No 4 (2022) - Articles
FUNCTIONAL, PASTING AND SENSORY PROPERTIES OF COMPLEMENTARY FOOD FROM ORANGE FLESHED SWEETPOTATO- ROASTED AFRICAN YAM BEAN-TIGERNUT COMPOSITE FLOUR USING RESPONSE SURFACE METHODOLOGY
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Vol 25, No 1 (2026) - Articles
ENHANCING QUALITY AND TEXTURAL ATTRIBUTES OF BEEF PATTIES USING BLENDS OF WHEAT AND TIGERNUT (CYPERUS ESCULENTUS) FLOUR: A SUSTAINABLE INGREDIENT APPROACH
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Food and Environment Safety by Stefan cel Mare University of Suceava is licensed under a Creative Commons Attribution 4.0 International License.

Online ISSN: 2559 - 6381

Print ISSN: 2068 - 6609