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  1. 1
    Nano-encapsulation of Red Beetroot Extract Based on Betalain Using of Complex Coacervation in Gummy Candies

    Nano-encapsulation of Red Beetroot Extract Based on Betalain Using of Complex Coacervation in Gummy Candies by Atfeh Ghorchi, Akram Arianfar, Vahid Hakimzadeh, Sara Naji-Tabasi

    Published 2025-05-01
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  2. 2
    Exploring the intricate interplay between the physico-chemical and biochemical properties of grain, refined wheat flour, and whole wheat flour in determining chapati (Indian flatbread) quality of wheat (Triticum aestivum L.)

    Exploring the intricate interplay between the physico-chemical and biochemical properties of grain, refined wheat flour, and whole wheat flour in determining chapati (Indian flatbr... by Rajappa Harisha, Arvind Kumar Ahlawat, Adithya P. Balakrishnan, Beera Bhavya, Shaily Singhal, Karthik Kumar Manjunath, Bheemapura Shivakumar Harshitha, Nandakumar Shekharappa, Sonu, Vikram Jeet Singh

    Published 2025-06-01
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  3. 3
    Development of qualimetric model of combined snack foods

    Development of qualimetric model of combined snack foods by V. N. Strizhevskaya, I. V. Simakova, M. V. Pavlenkova

    Published 2019-03-01
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  4. 4
    Investigation of rheological properties of semi-finished products for oriental confectionery based on gluten-free raw materials

    Investigation of rheological properties of semi-finished products for oriental confectionery based on gluten-free raw materials by M. V. Cherkunova, A. R. Abushaeva, M. K. Sadygova, N. A. Semilet

    Published 2023-12-01
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