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  1. 1
    Comparative studies on the rheological characteristics, functional attributes, and baking stability of xanthan and guar gum formulated honey gel matrix

    Article en ligne

  2. 2
    Influence of hydrocolloids and natural emulsifier in the physical stability of UHT oat beverage

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  3. 3
    Combined modified atmosphere packaging and guar gum edible coatings to preserve blackberry (Rubus glaucus Benth)

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  4. 4
    Application of time-intensity analysis in model system submitted to homogenization

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  5. 5
    Kinetic degradation of guar gum in oilfield wastewater by photo-Fenton process

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  6. 6
    Optimization of corn, rice and buckwheat formulations for gluten-free wafer production

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  7. 7
    Rheological properties of lactose-free dairy desserts
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  8. 8
    Gluten-free dough-making of specialty breads Significance of blended starches, flours and additives on dough behaviour

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  9. 9
    Encapsulation of lead from hazardous CRT glass wastes using biopolymer cross-linked concrete systems

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  10. 10
    Hydroxypropyl guar-borate interactions with tear film mucin and lysozyme
    Article

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