OMICS International OMICS International is a scientific organization that drives the progress of research through open access journals and organizes international conferences, The best in science news, commentary, and research. Journal of Food Processing & Technology Volume 9, Issue 3 Quality Characteristics of Fortified Bread Produced from Cassava and Mushroom Flours Azeez LA, Adedokun SO, Adeoti AO and Babalola JO Determination of Unripe Banana Flour as Functional Ingredient on Physical Properties of Cake Batter Hosseinvand A and Sorkhineja A Comparing Microporous and Native Corn Starch as Binders on the Textural Properties of African Locust Bean Bouillon Cubes Bah HB, Du X, Zheng H, Wang X, Diallo A, Bah H and Soualiou S Evaluation of Yeast and Lactic Acid Bacteria Starter Cultures for the Production of Rice Injera Hassen Y, Mukisa IM, Kurabachew H and Desalegn BB AlphaLinolenic Acid Supplementation is Associated with Changes in Inflammatory Markers and Endoplasmic Reticulum Stress in Diabetic Rats Ferraz RC, FossFreitas MC, Vidal TR, Griffo TN, Gonccedilalves NB, Jordao Jr AA and Foss MC