Algae as a Nutritional and Functional Food Source

Abstract

Madridge Journal of Food Technology (MJFT) includes a set of physical, chemical or biological methods and practices used to modify raw ingredients into food and its transmutation into other forms in the food processing industry. The journal of food technology provides an open-access platform to publish the original research papers and provides the rapid distribution of prominent research analysis in various disciplines comprising the processing and technology of food.

Topics & Concepts