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Cereal Science and Technology |
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Teaching |
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Physicochemical and Nutritional Stability of Optimized Low-calorie Quince (Cydonia oblonga) Jam Containing Stevioside During Storage |
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Pomegranate seed oil organogels structured by propolis wax, beeswax, and their mixture, |
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Octenylsuccination of sago starch and investigation of the effect of calcium chloride and ferulic acid on physicochemical and functional properties of the modified starch film. |
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Production and characterization of chitosan-gelatin nanofibers by nozzle-less electrospinning and their application to enhance edible film’s properties |
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Characterization of wheat gluten subunits by liquid chromatography Mass spectrometry and their relationship to technological quality of wheat |
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Antioxidant effect of rosemary extract and BHT on the quality of coated fried Escolar (Lipidocybium flavobrunium) fish fillets during frozen storage |
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Phytic acid, iron and zinc content in wheat ploidy levels and amphiploids: the impact of genotype and planting seasons. |
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Effect of brine solution as a wheat conditioner, on lipase, amylase, and lipoxygenase activities in flour and its corresponding dough rheological properties |
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