Research Article
Kinetics of allicin potential loss in garlic slices during convective drying
Abstract 730 | PDF Downloads 655Page 211-220
Impact of octenyl succinic anhydride on rheological properties of sorghum starch
Abstract 549 | PDF Downloads 771Page 221-229
Enrichment of wheat bread with apple pomace as a way to increase pro-health constituents
Abstract 957 | PDF Downloads 793Page 231-240
Application of guar gum-based edible coatings supplemented with spice extracts to extend post-harvest shelf life of lemon (Citrus limon)
Abstract 1337 | PDF Downloads 1121Page 241-250
Effects of adding honey at different temperatures to linden tea on antioxidant properties and hydroxymethylfurfural formation
Abstract 994 | PDF Downloads 637Page 251-255
Rapid authentication measurement of cinnamon powder using FT-NIR and FT-IR spectroscopic techniques
Abstract 1105 | PDF Downloads 1062Page 257-267
Pulse germination as tool for modulating their functionality in wheat flour sourdoughs
Abstract 645 | PDF Downloads 642Page 269-282
Physicochemical, textural and microbiological properties of optimised wheat bread formulations as affected by differently fermented sourdough
Abstract 985 | PDF Downloads 916Page 283-293
Utilisation of GlutoPeak tester on whole-wheat flour for gluten quality assessment
Abstract 930 | PDF Downloads 811Page 295-304
Effect on germination time and temperature on techno-functional properties and protein solubility of pigeon pea (Cajanus cajan) flour
Abstract 1042 | PDF Downloads 914Page 305-312
Book Review
Chemical hazards in foods of animal origin
Abstract 516 | PDF Downloads 415Page 313-314