Multicomponent column optimization of ternary adsorption based removal of phenolic compounds using modified activated carbon
Modification of functional, rheological and structural characteristics of myofibrillar proteins by high-intensity ultrasonic and papain treatment
Effect of rosemary (Rosmarinus officinalis l.) supplementation on probiotic yoghurt: Physicochemical properties, microbial content, and sensory attributes
Sunroot snack bar: Optimization, characterization, consumer perception, and storage stability assessment
Encapsulation of betacyanins from the peel of red dragon fruit (Hylocereus polyrhizus L.) in alginate microbeads
Effect of nonthermal treatments on selected natural food pigments and color changes in plant material