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  1. 1
    Physicochemical, textural, and sensory properties of low-fat beef sausages formulated with Xanthan-Locust bean gum blends

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  2. 2
    Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages

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  3. 3
    Effects of different cooking methods on the proximate composition and physical properties of Brown shrimp (Metapenaeus dobsonii) during cooking and freezing cycle

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  4. 4
    Improvement of cooking and textural properties of rice flour-soy protein isolate noodles stabilised with microbial transglutaminase and glucono-δ-lactone and dried using superheated steam

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  5. 5
    Quality evaluation of sweet potato powder-enriched cereal products

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  6. 6
    Composition of legume soaking water and emulsifying properties in gluten-free bread

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  7. 7
    Textural and physical properties of retort processed rice noodles Influence of chilling and partial substitution of rice flour with pregelatinized high-amylose maize starch

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  8. 8
    Micronised bran-enriched fresh egg tagliatelle Significance of gums addition on pasta technological features

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    Products of chickpea processing as texture improvers in gluten-free bread

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