Optimizing Rambak Cracker Production: Evaluating the Influence of Different Drying Methods on Protein, Fat, and Organoleptic Properties by Dedes Amertaningtyas, Sintiya, Amalia Dzulhaj Mutia Kalle, Riki Abdilah, Herly Evanuarini, Eny Sri Widyastuti, Feri Eko Hermanto, Rischa Amalia Saleha

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Quality Characteristics Improvement of Wheat Bran by Ultrafine Grinding Combined with Gradient Glutenin Addition by WANG Baoyi, HU Xuefang, PEI Haisheng, ZHAI Xiaona, LIANG Liang, LI Yuanyuan

Subjects: “…wheat bran; quality characteristics; ultrafine grinding; glutenin…”
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PROBLEMS OF IMPLEMENTATION IN RUSSIAN STATE ACHIEVED BY PROVIDING EDUCATIONAL SERVICES FOR HIGHER EDUCATION PROGRAMME by Larisa Alexandrovna Krokhmal

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Utilization of chicken eggshells as a source of calcium to enhance the nutritional value and quality characteristics of crackers by Mokhtar M. Salama, Sameh M. Ghanem, Mostafa M. Kadry, Shaoyun Wang, Taher Abdelnaby

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Research of the overall chemical and amino acid composition of meat from young animals of new sheep genotypes by O. N. Orlova, V. S. Mkrtichyan, L. V. Skrypnik, L. V. Krichun

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Effects of Different Cooking Methods on the Quality of Golden Pomfret Fillets by Keyi YUAN, Tiantian ZHAO, Wenjuan JIAO, Jun LIU, Fang ZHOU, Weifeng LIU, Yehui ZHANG, Lanqing PENG, Haijun NAN, Xiaoying CHEN

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Effect of Plantago major L. seed mucilage on physicochemical, rheological, textural and sensory properties of non-fat yogurt by Mojtaba Yousefi, Elham Khanniri, Nasim Khorshidian

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Microbial safety and chemical characteristics of sausage coated by chitosan and postbiotics obtained from Lactobacillus bulgaricus during cold storage by Shahab Sheikhi, Zahra Esfandiari, Hadis Rostamabadi, Seyyed Mohammad Ali Noori, Sahar Sabahi, Mehdi Shiri Nasab

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Effect of mixed bacterial fermentation on the quality of salt-free sauerkraut by SU Jing-hong, WU Bin

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The properties of kashar cheese produced with added rennet casein by Abdullah Badem, Gürkan Uçar

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Modelling relationships between raw milk quality parameters and climatic conditions - the case study of a 3-years survey in Serbia by Ilija Djekic, Jelena Miočionović, Marija Bojčevski, Nada Šmigić, Igor Tomašević

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Effects of Agar Oligosaccharides on Muscle Quality Characteristics of Litopenaeus vannamei during Frozen Storage by Jilong NI, Long JIAO, Jiaxing WANG, Jia SONG, Tianxin WU, Shanshan SHUI, Bin ZHANG

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Dynamic evolution of multidimensional quality characteristics in Lactobacillus-fermented Polygonatum sibiricum Red. and Crataegus pinnatifida Bunge Jiaosu by Yan-Li Ma, Yin-Zhuang Wang, Hai-Yan Yang, Ding-Ding Duan, Yan-Ping Shi, Jun Wang

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Investigation of the combined effect of alginate coating and specific bacteriophage on Salmonella enterica subsp. enterica serovar enteritidis reduction and physicochemical propert... by Zeinab Yari, Enayat Berizi, Seyyed Mohammad Ali Noori, Mehdi Shiri Nasab, Sahar Sabahi

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Proso Millet and Phalaris as Alternatives for Wheat Flour in Preparing Balady Bread by Azza, A. Omran, Zahrat El-Ola, M. Mohamed, Ghada, A. Alfauomy

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Effect of ultrasound-assisted water-holding agent on the quality of frozen stored beef by Jie Wu, Yuting Tao, Shanshan Ding, Jing Xu

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Effects of Ultrasound Treatment of Chickpea Protein Isolate Emulsion on the Quality and Freeze-thaw Stability of Low-fat Pork Meat Batter by Yixue ZHANG, Shangxi JIA, Bingbing CUI, Xue HAN, Wuchao MA, Yu WANG, Yanhong BAI, Ke LI

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Influence of <i>Lactiplantibacillus plantarum </i>and <i>Saccharomyces cerevisiae</i> Individual and Collaborative Inoculation on Flavor Characteristics of Rose Fermented Beverage by Yingjun Zhou, Yinying Chao, Chengzi Huang, Xiaochun Li, Zhuhu Yi, Zuohua Zhu, Li Yan, Yu Ding, Yuande Peng, Chunliang Xie

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Basic concepts of the influence of digitalization on the quality of accounting by I.L.

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Analysis of quality characteristics and feasibility study of dish soap form the fruit peel extract by Danu Indra Wardhana, Anisa Nurina Aulia, Andika Putra Setiawan, Ara Nugrahayu Nalawati, Fina Syafia, Firlana Rosa

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