Research Article
Kinetics of allicin potential loss in garlic slices during convective drying
Abstract 423 | PDF Downloads 450Page 211-220
Impact of octenyl succinic anhydride on rheological properties of sorghum starch
Abstract 434 | PDF Downloads 582Page 221-229
Enrichment of wheat bread with apple pomace as a way to increase pro-health constituents
Abstract 707 | PDF Downloads 590Page 231-240
Application of guar gum-based edible coatings supplemented with spice extracts to extend post-harvest shelf life of lemon (Citrus limon)
Abstract 1112 | PDF Downloads 914Page 241-250
Effects of adding honey at different temperatures to linden tea on antioxidant properties and hydroxymethylfurfural formation
Abstract 537 | PDF Downloads 451Page 251-255
Rapid authentication measurement of cinnamon powder using FT-NIR and FT-IR spectroscopic techniques
Abstract 909 | PDF Downloads 823Page 257-267
Pulse germination as tool for modulating their functionality in wheat flour sourdoughs
Abstract 461 | PDF Downloads 468Page 269-282
Physicochemical, textural and microbiological properties of optimised wheat bread formulations as affected by differently fermented sourdough
Abstract 762 | PDF Downloads 665Page 283-293
Utilisation of GlutoPeak tester on whole-wheat flour for gluten quality assessment
Abstract 745 | PDF Downloads 628Page 295-304
Effect on germination time and temperature on techno-functional properties and protein solubility of pigeon pea (Cajanus cajan) flour
Abstract 844 | PDF Downloads 715Page 305-312
Book Review
Chemical hazards in foods of animal origin
Abstract 432 | PDF Downloads 327Page 313-314