European Journal of Food Science and Technology (EJFST) is an international peer-reviewed and referred journal published by European Centre for Research Training and Development, United Kingdom. The journal publishes original contributions at the forefront of new knowledge and techniques in the food sciences and particularly to serve the industrial and research communities by providing high quality refereed original papers. The journal accepts outstanding contributions in technical and research papers. It also publishes book reviews of potential interest to readers. Papers submitted to this journal must be original, and are not considered in any other journal. The journal is published in both print and online versions. The online version of the journal is free access and downloads.
List of Articles
Eluchie C.N., Njoku N. E., Alagbaoso S.O., Umelo M.C., Peter Ikechukwu A.I. and Amandikwa C.
Proximate, Mineral and Functional Properties of Defatted and Undefatted Cashew (Anacardium Occidentale Linn.) Kernel Flour.
Emelike N.J.T, Barber L.I., Ebere C.O
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