Articles
Time Dependent Rheological Characteristics of Pineapple Jam
Santanu Basu, US Shivhare, and GSV Raghavan
A Study on Degradation Kinetics of Trypsin Inhibitors in Horse Gram (Dolichos biflours)
Kavita Tarade, Rekha Singhal, Radha Jayram, and Aniruddha Pandit
Functional Effect of Fully Hydrogenated Palm Oil-based Emulsifiers on Baking Performance of White Bread
Nyuk L. Chin, Suit K. Goh, Russly A. Rahman, and Dzulkifly M. Hashim
Production of Bambara Groundnut (Voandzeia subterranean) Flour for Use in the Preparation of Koki (a Steamed Cooked Paste): Effect of pH and Salt Concentration on the Physicochemical Properties of Flour
Giscard K. Kaptso, Nicolas Y. Njintang, Joseph D. Hounhouigan, Joel Scher, and Carl M.F. Mbofung
Rheological Properties of Cooking Creams: Effect of Freeze-Thaw Treatment
Angeles Cancela, Rocio Maceiras, Nathalie Delgado-Bastidas, and Estrella Alvarez
Effects of Dry Ice and Superchilling on Quality and Shelf Life of Arctic Charr (Salvelinus alpinus) Fillets
Huynh Nguyen Duy Bao, Sigurjón Arason, and Kristín Anna Ţórarinsdóttir
Effect of Storage Time on the Physicochemical and Sensory Properties of Man-tou (Chinese Steamed Bread)
Kun Sha, Ping Qian, Li-Jun Wang, Zhan-hui Lu, and Li-Te Li
Shorter Communications
Technological Characteristics of Grains from Fourteen Maize Cultivars
Kameni Anselme, Aboubakar D. Almeck K., Kouébou Christiant, Jalla Kengne Marius, The Charles, and Carl MF Mbofung