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  1. 1
    Influence of pumpkin (Cucurbita pepo) flour on the physicochemical, functional, and sensory properties of multigrain gluten-free chapati

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  2. 2
    Linking the key physiological functions of essential micronutrients to their deficiency symptoms in plants
    par Lilay, Grmay Hailu
    Publié dans: The New phytologist (2024)

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  3. 3
    Properties of insect protein concentrate and potential application in seasoned rice noodles

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  4. 4
    Bio-Based Thermosetting Resins From Molecular Engineering to Intrinsically Multifunctional Customization

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  5. 5
    Designing Advanced Amorphous/Nanocrystalline Alloys by Controlling the Energy State

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  6. 6
    Use of high-intensity ultrasound as a pre-treatment for complex coacervation from whey protein isolate and iota-carrageenan

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  7. 7
    Exploring the possibilities of some selected flour blends for the development of bakery products Comparison with some physicochemical and functional properties of wheat flour

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  8. 8
    Proximate composition, pasting and functional properties of composite flour blends from cassava and chia seeds flour

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  9. 9
    Wet milling of buckwheat cultivars and some quality properties of the fractions

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  10. 10
    A review of the interaction between anthocyanins and proteins

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    Effect of high pressure and setting condition on physico-chemical, structural and functional characteristics of transglutaminase mediated fish gels

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  12. 12
    Metal Oxide Nanocomposites A Perspective from Strain, Defect, and Interface

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  13. 13
    Effects of thermal processing on the structural and functional properties of soluble dietary fiber from whole grain oats

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  14. 14
    Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices Impact on fresh and aged composite breads
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  15. 15
    Advances in gluten-free bread technology

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  16. 16
    Effect of ultrafine grinding on physicochemical and antioxidant properties of dietary fiber from wine grape pomace

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  17. 17
    Hydrolysis of chickpea proteins with Flavourzyme immobilized on glyoxyl-agarose gels improves functional properties

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