目录
- Natural and modified food hydrocolloids as gluten replacement in baked foods: Functional benefits
- Functional butter for reduction of consumption risk and improvement of nutrition
- Enzymatic preparation of mono-and diacylglycerols: A review
- Phosphatidylserine: An overview on functionality,processing techniques,patents,and prospects
- Optimizing techno-functionality of germinated whole wheat flour steamed bread via glucose oxidase (Gox) and pentosanase (Pn) enzyme innovation