Research Article
Kinetics of allicin potential loss in garlic slices during convective drying
Abstract 768 | PDF Downloads 687Page 211-220
Impact of octenyl succinic anhydride on rheological properties of sorghum starch
Abstract 569 | PDF Downloads 791Page 221-229
Enrichment of wheat bread with apple pomace as a way to increase pro-health constituents
Abstract 1009 | PDF Downloads 819Page 231-240
Application of guar gum-based edible coatings supplemented with spice extracts to extend post-harvest shelf life of lemon (Citrus limon)
Abstract 1381 | PDF Downloads 1160Page 241-250
Effects of adding honey at different temperatures to linden tea on antioxidant properties and hydroxymethylfurfural formation
Abstract 1058 | PDF Downloads 655Page 251-255
Rapid authentication measurement of cinnamon powder using FT-NIR and FT-IR spectroscopic techniques
Abstract 1119 | PDF Downloads 1099Page 257-267
Pulse germination as tool for modulating their functionality in wheat flour sourdoughs
Abstract 670 | PDF Downloads 670Page 269-282
Physicochemical, textural and microbiological properties of optimised wheat bread formulations as affected by differently fermented sourdough
Abstract 1029 | PDF Downloads 957Page 283-293
Utilisation of GlutoPeak tester on whole-wheat flour for gluten quality assessment
Abstract 949 | PDF Downloads 844Page 295-304
Effect on germination time and temperature on techno-functional properties and protein solubility of pigeon pea (Cajanus cajan) flour
Abstract 1062 | PDF Downloads 950Page 305-312
Book Review
Chemical hazards in foods of animal origin
Abstract 528 | PDF Downloads 427Page 313-314