Research Article
Characterisation of Madhuca longifolia seed in relation to processing and design of equipment
Abstract 37 | PDF Downloads 37 | DOI https://doi.org/10.3920/QAS2017.1075Page 215-221
Optimisation of pre-treatment conditions for plantain (Musa parasidiaca) flour using Box-Behnken design
Abstract 31 | PDF Downloads 29 | DOI https://doi.org/10.3920/QAS2017.1216Page 223-232
Physicochemical and functional properties of the cold press lemon, orange, and grapefruit seed meals
Abstract 41 | PDF Downloads 36 | DOI https://doi.org/10.3920/QAS2017.1218Page 233-243
Effects of buckwheat flour, gums and proteins on rheological properties of gluten-free batters and structure of cakes
Abstract 34 | PDF Downloads 43 | DOI https://doi.org/10.3920/QAS2017.1221Page 245-254
Assessment of health risks from aflatoxins in rice commercialised in Riyadh, Kingdom of Saudi Arabia
Abstract 25 | PDF Downloads 15 | DOI https://doi.org/10.3920/QAS2017.1241Page 255-260
Effect of pre-cooked yellow pea flour incorporation on wheat tortilla quality parameters
Abstract 36 | PDF Downloads 27 | DOI https://doi.org/10.3920/QAS2017.1256Page 261-268
Effect of air temperature on drying kinetics, colour changes and total phenolic content of sage leaves (Salvia officinalis)
Abstract 58 | PDF Downloads 59 | DOI https://doi.org/10.3920/QAS2017.1257Page 269-276
Effect of dietary fibre addition in tomato sauce on the in vitro bioaccessibility of carotenoids
Abstract 46 | PDF Downloads 40 | DOI https://doi.org/10.3920/QAS2018.1264Page 277-283
Phenolic nutrient composition and grain morphology of winter spelt wheat (Triticum aestivum ssp. spelta) cultivated in Poland
Abstract 45 | PDF Downloads 58 | DOI https://doi.org/10.3920/QAS2018.1267Page 285-295
Utilisation of cereal-legume flour blends in commercial and traditional bread
Abstract 54 | PDF Downloads 25 | DOI https://doi.org/10.3920/QAS2018.1270Page 297-306
Content of nutrient and bioactive non-nutrient components in different oat products
Abstract 43 | PDF Downloads 36 | DOI https://doi.org/10.3920/QAS2018.1283Page 307-313
Effects of dietary fibre and antioxidant-rich ingredients on some quality characteristics of fresh and dry pasta
Abstract 61 | PDF Downloads 30 | DOI https://doi.org/10.3920/QAS2018.1311Page 315-324