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

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

A Study on Reformulation of Ginger-based Traditional Drink based on Consumer Acceptability and Flavor Preference

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