The impact of processing methods on chemical composition, mineral bioavailability and functional properties of Nigerian-grown cashew flour by Makinde Folasade Maria, Joel Ifeoluwa Hannah

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Impact of fermentation and drying on the bioactive compounds and physicochemical properties of four cacao genotypes in Northwestern Peru by Luz Quispe-Sanchez, Ives Yoplac, Manuel Alejandro Ix-Balam, Grobert A. Guadalupe, Manuel Oliva-Cruz, Denny Cortez, Jorge R. Díaz-Valderrama, Segundo G. Chavez

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Processing effects on lipid composition in ultra-processed foods: assessing health assumptions and association with blood lipid profiles by Putri Widyanti Harlina, Vevi Maritha, Fang Geng, Asad Nawaz, Edy Subroto, Bangkit Wiguna, Endah Wulandari, Fetriyuna Fetriyuna

Subjects: “…Processing effects…”
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PHYSICOCHEMICAL PROPERTIES EVALUATION OF MARINATED LAMB MEAT FROM DIFFERENT PRODUCTION SYSTEMS by SARWAR A. K. M. INAM, MD SUZAUDDULA

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Improvement of the educational process in the modern university by using earned value management by I. I. Bobrova, E. G. Trofimov

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