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