Research Article
The effects of lupin (Lupinus angustifolius) protein isolation on its dietary fibre and whey proteins
Abstract 315 | PDF Downloads 388Page 287-294
Formation of resistant starch from amylotype corn starch and determination of the functional properties
Abstract 261 | PDF Downloads 256Page 295-302
Physicochemical properties of Moringa peregrina seed and its oil
Abstract 372 | PDF Downloads 455Page 303-309
Mixolab thermomechanical characteristics of dough and bread making quality of Indian wheat varieties
Abstract 297 | PDF Downloads 531Page 311-323
Types of food control and application of seven basic quality tools in certified food companies in Serbia
Abstract 570 | PDF Downloads 560Page 325-332
Evaluation of two rapid methods for enumeration of yeast and mould in food
Abstract 358 | PDF Downloads 457Page 333-337
A novel reaction for spectrophotometric determination of bromate in bread flour and water samples
Abstract 334 | PDF Downloads 376Page 339-345
Effects of adding cherry laurel (Laurocerasus officinalis) on some physicochemical and functional properties and sensorial quality of tarhana
Abstract 335 | PDF Downloads 392Page 347-355
Colour optimisation of ground pistachio during roasting
Abstract 220 | PDF Downloads 332Page 357-363
Instrumental textural properties of plain helva kept at different temperatures
Abstract 272 | PDF Downloads 297Page 365-367
Characteristics of thick kmaj bread enrichment with faba bean (Vicia faba) flour
Abstract 325 | PDF Downloads 366Page 369-374
Functional flaxseed in baking
Abstract 495 | PDF Downloads 524Page 375-385