págs. 1-9
Carbonaceous materials from seed hulls for bleaching of vegetable oils
Badei Girgis, Salma Omar, Fakhriya Taha
págs. 11-17
Microstructural changes in hazelnuts during roasting
Sena Saklar, Sinan Katnas, Suat Ungan
págs. 19-23
Properties of gels from whey protein concentrate and honey at different pHs
Cecilia E. Lupano, Diego K. Yamul
págs. 25-33
Microstructure and vacuum impregnation response of citrus peels
María Teresa Chafer, P. Fito, Amparo Chiralt Boix, C. Gonzalez Martinez
págs. 35-41
Quality of plain yoghurt made from refrigerated and CO<sub>2</sub>-treated milk
Clara González de los Reyes Gavilán, Teresa Delgado, Miguel Gueimonde, Leocadio Alonso, Juan Carlos Bada Gancedo
págs. 43-48
Cheng-Chun Chou, Hsin-Yi Cheng, Roch-Chui Yu
págs. 49-56
Effect of fermentation on the quality characteristics of nixtamalized corn
Emmanuel Ohene Afoakwa, Beatrice Cornelius, Samuel Sefa-Dedeh
págs. 57-64
M. Shafiur Rahman, Shyam S. Sablani
págs. 65-71
Comparative study of the functional properties of bovine globin isolates and sodium caseinate
Marialice P.C. Silvestre, Janana G. Silva, Harriman A. Morais
págs. 73-80
C. Lobato-Calleros, J. Sánchez-Garcıa, J. Velázquez Varela, E.J. Vernon-Carter
págs. 81-90
Athapol Noomhorm, Arpathsra Sangnark
págs. 91-96
Charng-Cherng Chyau, Pei-Tzu Ko, Jeng-Leun Mau
págs. 97-104
pág. 105
págs. 107-109
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