Journals / European Food Science and Engineering
European Food Science and Engineering
European Food Science and Engineering
The European Food Science and Engineering is doubled-blind peer-reviewed journal published two times a year (June and December) accepting only English manuscript. EFSE supports open access to manuscript it publishes and does not have Article Processing Charge (APC) or any submission charges. A DOI number will be given for each article published since 2022. European Food Science and Engineering indexed in Index Copernicus, Infobase Index, Asos Index, CrossRef, Google Scholar, Worldcat, Road Index, Academic Resource Index, Directory of Research Journal Indexing, Citefactor, etc.
2022 · Cilt: 3 - Sayı: 2
| Article | Author | Pages |
|---|---|---|
| Fermentation and diet diversity: Biochemical and functional properties of fermented mango (Mangifera Indica L) pulp flour | Jasper Okoro Godwin ELECHI, Ikechukwu U. NWİYİ, Emmanuel J. OBOH | 44–51 |
| Vegan and gluten-free granola bar production with pumpkin | Fatma MANGULDAR, Başak DERYA, Sena BALBİNAR, Şimal ÇAKIR, Necattin Cihat ICYER, Merve ÇAYIR, Ömer Said TOKER, Bülent ŞENTÜRK | 52–57 |
| An optimization study for processing variables in fabrication of cinnamon tincture by response surface methodology | Safa KARAMAN | 58–62 |