Research Article
The effects of lupin (Lupinus angustifolius) protein isolation on its dietary fibre and whey proteins
Abstract 457 | PDF Downloads 553Page 287-294
Formation of resistant starch from amylotype corn starch and determination of the functional properties
Abstract 441 | PDF Downloads 364Page 295-302
Physicochemical properties of Moringa peregrina seed and its oil
Abstract 500 | PDF Downloads 598Page 303-309
Mixolab thermomechanical characteristics of dough and bread making quality of Indian wheat varieties
Abstract 379 | PDF Downloads 749Page 311-323
Types of food control and application of seven basic quality tools in certified food companies in Serbia
Abstract 723 | PDF Downloads 714Page 325-332
Evaluation of two rapid methods for enumeration of yeast and mould in food
Abstract 536 | PDF Downloads 585Page 333-337
A novel reaction for spectrophotometric determination of bromate in bread flour and water samples
Abstract 437 | PDF Downloads 496Page 339-345
Effects of adding cherry laurel (Laurocerasus officinalis) on some physicochemical and functional properties and sensorial quality of tarhana
Abstract 412 | PDF Downloads 551Page 347-355
Colour optimisation of ground pistachio during roasting
Abstract 287 | PDF Downloads 460Page 357-363
Instrumental textural properties of plain helva kept at different temperatures
Abstract 347 | PDF Downloads 392Page 365-367
Characteristics of thick kmaj bread enrichment with faba bean (Vicia faba) flour
Abstract 419 | PDF Downloads 467Page 369-374
Functional flaxseed in baking
Abstract 812 | PDF Downloads 695Page 375-385