Physicochemical Characteristics, Antioxidant and Antibacterial Activities of Selected Raw and Roasted Legumes

Comparative Evaluation of the Thicknessing Power of Starches from Diverse Flour Sources,in Bechamel and Velouté Sauces

Crucifixion with a Donor: Sponsored Research on the Effects of Food and Nutrition on the Immune System

International Collaborative Trial of a Real-time PCR Approach for the Relative Quantitation of Horse DNA