Research Article
The effects of lupin (Lupinus angustifolius) protein isolation on its dietary fibre and whey proteins
Abstract 438 | PDF Downloads 525Page 287-294
Formation of resistant starch from amylotype corn starch and determination of the functional properties
Abstract 425 | PDF Downloads 346Page 295-302
Physicochemical properties of Moringa peregrina seed and its oil
Abstract 479 | PDF Downloads 577Page 303-309
Mixolab thermomechanical characteristics of dough and bread making quality of Indian wheat varieties
Abstract 367 | PDF Downloads 732Page 311-323
Types of food control and application of seven basic quality tools in certified food companies in Serbia
Abstract 688 | PDF Downloads 680Page 325-332
Evaluation of two rapid methods for enumeration of yeast and mould in food
Abstract 503 | PDF Downloads 565Page 333-337
A novel reaction for spectrophotometric determination of bromate in bread flour and water samples
Abstract 415 | PDF Downloads 476Page 339-345
Effects of adding cherry laurel (Laurocerasus officinalis) on some physicochemical and functional properties and sensorial quality of tarhana
Abstract 403 | PDF Downloads 535Page 347-355
Colour optimisation of ground pistachio during roasting
Abstract 276 | PDF Downloads 441Page 357-363
Instrumental textural properties of plain helva kept at different temperatures
Abstract 339 | PDF Downloads 380Page 365-367
Characteristics of thick kmaj bread enrichment with faba bean (Vicia faba) flour
Abstract 402 | PDF Downloads 456Page 369-374
Functional flaxseed in baking
Abstract 781 | PDF Downloads 680Page 375-385