All Stories

  1. Recent developments of oleogel utilizations in bakery products
  2. Utilization of Beeswax Oleogel‐Shortening Mixtures in Gluten‐Free Bakery Products
  3. The applications of microfluidization in cereals and cereal-based products: An overview
  4. The false positive effect of residue of sulphur sources on dithiocarbamate analysis based on CS2 measurement
  5. Production and characterisation of gluten-free chestnut sourdough breads
  6. Production of hazelnut skin fibres and utilisation in a model bakery product