About the Journal
The Journal of Raw Materials to Processed Foods is to provide rapid publication of originals, case reports, technical notes and invited-reviews, all of high quality. The RPFOODS Journal publishes articles encompassing all the areas of raw materials to processed foods.
Current Issue
Vol. 3 No. 2 (2022)
Articles
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A research of the chemical and sensory properties of carob molasses- and carob powder-added peanut butter
Abstract views: 2 /
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An analysis of the rheological properties of carob molassesand carob powder-added peanut butter
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The effects of heat treatment on chemical, biochemical, and microbiological properties of Ezine cheese
Abstract views: 1 /
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Investigation of Aroma Compounds of Queen Anne’s Pocket Melon (Cucumis melo L. ssp. dudaim) Juice
Abstract views: 1 /
PDF downloads: 1