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  1. Biochemical and Functional Properties of Wheat Gliadins: A Review
  2. Studies on suitability of wheat flour blends with sweet potato, colocasia and water chestnut flours for noodle making
  3. Influence of Gliadin and Glutenin Fractions on Rheological, Pasting, and Textural Properties of Dough
  4. Studies on preparation of medium fat liquid dairy whitener from buffalo milk employing ultrafiltration process
  5. Quantitative and Qualitative Assessment of Wheat Gluten Proteins and their Contribution to Instant Noodle Quality
  6. Instant Noodles: Processing, Quality, and Nutritional Aspects
  7. Influence of watermelon seed protein concentrates on dough handling, textural and sensory properties of cookies
  8. Mixolab thermomechanical characteristics of dough and bread making quality of Indian wheat varieties
  9. Relationship of dough thermomechanical properties with oil uptake, cooking and textural properties of instant fried noodles
  10. Electrophoretic Characterization and Functional Properties of Rice Proteins from Indian Rice Cultivars
  11. Effect of Processing Variables on the Oil Uptake, Textural Properties and Cooking Quality of Instant Fried Noodles
  12. Effect of composition of gluten proteins and dough rheological properties on the cookie‐making quality
  13. Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties
  14. Effects of gliadin addition on the rheological, microscopic and thermal characteristics of wheat gluten
  15. Effect of enzymatic depolymerization on physicochemical and rheological properties of guar gum
  16. X-ray diffraction, IR spectroscopy and thermal characterization of partially hydrolyzed guar gum
  17. Optimization of enzymatic hydrolysis of guar gum using response surface methodology
  18. Effect of flour particle size and damaged starch on the quality of cookies
  19. Guar gum: processing, properties and food applications—A Review
  20. Trans fats—sources, health risks and alternative approach - A review
  21. Processing, food applications and safety of aloe vera products: a review
  22. Physicochemical, Morphological, Thermal and Pasting Properties of Starches Isolated from Rice Cultivars Grown in India
  23. Permeability of edible coatings
  24. Dynamic rheological properties and bread‐making qualities of wheat gluten: effects of urea and dithiothreitol
  25. Dynamic rheology of wheat flour dough. I. Non‐linear viscoelastic behaviour
  26. Dynamic rheology of wheat flour dough. II. Assessment of dough strength and bread‐making quality
  27. Functional Properties of Wheat Gliadins. I. Effects on Mixing Characteristics and Bread Making Quality
  28. Functional Properties of Wheat Gliadins. II. Effects on Dynamic Rheological Properties of Wheat Gluten
  29. The Role of Gluten Proteins in the Baking of Arabic Bread
  30. The dynamic rheological properties of glutens and gluten sub-fractions from wheats of good and poor bread making quality