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Pages 1-16

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Evaluation of chemical, microbial and tissue properties of surimi of silver carp

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Evaluation of acetylation and cross-linking on functional properties of acorn starch

Pages 35-48

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The effect of pulsed electric field on ascorbic acid content in tomato juice

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Effect of Oat and Psyllium Fibers on Qualitative Properties of Toast Bread

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Enzymatic purification of Balangu seed (Lallemantia royleana) gum and evaluation of its functional and antioxidant properties

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Effect of different concentrations of Arabic gum and different drying temperatures on physiccal properties of spray dried peppermint extract powder

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Application of ohmic heating on peeling of prickly pear fruit (Opuntia stricta): Effects of electric field strength and NaCl concentration on the performance of peeling

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Effect of sonication on physical, chemical and functional properties of oat starch

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Investigation the Effect of Milling Process and Storage Duration on the Aroma Components of Indica Rice Variety (Tarom) by SPME Method

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