All Stories

  1. Changes in physicochemical properties and starch crystallinity of sponge cake containing HPMC and extra virgin coconut oil during room temperature storage
  2. Properties of Cassava Starch Modified by Amylomaltase fromCorynebacterium glutamicum
  3. Influence of Hydrocolloids on Batter Properties and Textural Kinetics of Sponge Cake during Storage
  4. Physicochemical properties of flour recovered from broken rice noodles during production