Research Article
Kinetics of allicin potential loss in garlic slices during convective drying
Abstract 763 | PDF Downloads 679Page 211-220
Impact of octenyl succinic anhydride on rheological properties of sorghum starch
Abstract 566 | PDF Downloads 785Page 221-229
Enrichment of wheat bread with apple pomace as a way to increase pro-health constituents
Abstract 1000 | PDF Downloads 813Page 231-240
Application of guar gum-based edible coatings supplemented with spice extracts to extend post-harvest shelf life of lemon (Citrus limon)
Abstract 1373 | PDF Downloads 1155Page 241-250
Effects of adding honey at different temperatures to linden tea on antioxidant properties and hydroxymethylfurfural formation
Abstract 1050 | PDF Downloads 654Page 251-255
Rapid authentication measurement of cinnamon powder using FT-NIR and FT-IR spectroscopic techniques
Abstract 1114 | PDF Downloads 1095Page 257-267
Pulse germination as tool for modulating their functionality in wheat flour sourdoughs
Abstract 667 | PDF Downloads 664Page 269-282
Physicochemical, textural and microbiological properties of optimised wheat bread formulations as affected by differently fermented sourdough
Abstract 1010 | PDF Downloads 944Page 283-293
Utilisation of GlutoPeak tester on whole-wheat flour for gluten quality assessment
Abstract 946 | PDF Downloads 840Page 295-304
Effect on germination time and temperature on techno-functional properties and protein solubility of pigeon pea (Cajanus cajan) flour
Abstract 1049 | PDF Downloads 938Page 305-312
Book Review
Chemical hazards in foods of animal origin
Abstract 527 | PDF Downloads 427Page 313-314