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Published/Copyright:
January 18, 2024
Published Online: 2024-01-18
©2024 Walter de Gruyter GmbH, Berlin/Boston
Articles in the same Issue
- Frontmatter
- Critical Review
- Research progress on the effect of cooking and freezing processes on the quality of frozen dough steamed buns
- Articles
- Physicochemical properties and anthocyanin content of commercially manufactured elderberry jams from Patagonia (Argentina)
- Effect of atmospheric pressure cold plasma on the physiochemical characteristics and Fourier transform infrared spectroscopy analysis of hazelnuts and peanuts
- Investigation of aroma profiles, textural, rheological, and sensorial qualities of yogurts with various starter cultures and goat–cow milk combinations
- Probiotic set-yogurt fortified with cranberry fruit powder: physicochemical properties and health effect on ulcerative colitis in mice
- Incorporation of oyster mushroom powder and pearl millet flour improves the nutritional quality and glycemic response of Indian flatbread
Articles in the same Issue
- Frontmatter
- Critical Review
- Research progress on the effect of cooking and freezing processes on the quality of frozen dough steamed buns
- Articles
- Physicochemical properties and anthocyanin content of commercially manufactured elderberry jams from Patagonia (Argentina)
- Effect of atmospheric pressure cold plasma on the physiochemical characteristics and Fourier transform infrared spectroscopy analysis of hazelnuts and peanuts
- Investigation of aroma profiles, textural, rheological, and sensorial qualities of yogurts with various starter cultures and goat–cow milk combinations
- Probiotic set-yogurt fortified with cranberry fruit powder: physicochemical properties and health effect on ulcerative colitis in mice
- Incorporation of oyster mushroom powder and pearl millet flour improves the nutritional quality and glycemic response of Indian flatbread
