Comfort Mkpentseen Bunde-Tsegba,
Charles Chukwuma Ariahu,
Bibiana Dooshima Igbabul,
Joseph Oneh Abu
Pages: 32-39 Published Online: Dec. 3, 2019
Birmaduma Gadisa,
Gemechu Taffa
Pages: 26-31 Published Online: Aug. 10, 2019
Pedro Mondragón Cortez
Pages: 20-25 Published Online: Jun. 25, 2019
Shamsudeen Nassarawa Sanusi,
Salamatu Ahmad Sulaiman,
Hadiza Kabir Bako
Pages: 14-19 Published Online: May 23, 2019
Etoundi Omgba Cunégonde Blanche,
Kayo Tayou Cynthia Valère,
Mbang Mbarga Audrey Judith,
Piéme Constant Anatole
Pages: 6-13 Published Online: May 15, 2019
Nabil El-Sayed Hafiz,
Awad Abd-El-Tawab Mahmoud,
Sayed Mekawy Ibrahim,
Hassan Rabea Mohamed,
Adel Ammar El-Lahamy
Pages: 1-5 Published Online: Apr. 22, 2019
Eke-Ejiofor Joy,
Awaji Rosline
Pages: 62-68 Published Online: Mar. 16, 2019
Jesus’ Christus,
Michael Arden Madson
Pages: 55-61 Published Online: Dec. 17, 2018
Jesus’ Christus,
Michael Arden Madson
Pages: 44-54 Published Online: Sep. 19, 2018
Kyeremateng Daniel Owusu,
Coleman Fred Newman,
Agyare-Gyimah Gabriel
Pages: 38-43 Published Online: Jul. 6, 2018
World Journal of Food Science and Technology (WJFST) is a peer reviewed, open access, online publishing journal which provides publication of articles in all areas of food science and technology. The journal publishes papers featuring research papers and reviews of all branches of science, technology, processing and engineering of foods and food products. The editorial board encourages the authors all over the world to submit papers with emphasis on new scientific aspects of food science and technology to this journal. The topics related to this journal include but are not limited to:
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Food Sensory Evaluation
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Fermentation Technology