Articles

• Effect of Peroxidase on the Physico-chemical, Rheological Properties of Whole Wheat Flour Dough, and Quality Attributes of Chapati and Its Health Benefits

  M.S. Hemalatha, U.J.S. Prasada Rao

  33-40

  • PDF
• Evaluation of Rice-based Alternatives to Titanium Dioxide for Colour-masking in Iron-Fortified Salts

  Diana L. Teichman, Naayaab Nagree, Ariel Chan, Levente L. Diosady

  41-46

  • PDF
• Towards Sustainable Food Packaging: A Study of Konjac Glucomannan and κ-Carrageenan Synergy

  Baptiste Lenfant, Raphaël Haumont

  47-56

  • PDF
• Blotting Method to Determine Oil Content in Mustard Seeds: A Solution to Asymmetries in the Mustard Seed Economy

  Naayaab Nagree, Sacha Ruzzante, Rahul Juneja, Levente Diosady

  57-62

  • PDF