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Food Technology and Biotechnology|December 2, 2016
Amino Acid Composition of Protein-Enriched Dried Pasta: Is It Suitable for a Low-Carbohydrate Diet?Sebastjan Filip, Rajko VidrihFood Technology and Biotechnology|December 2, 2016
Dominant Epistasis Between Two Quantitative Trait Loci Governing Sporulation Efficiency in Yeast Saccharomyces cerevisiaeJuraj Bergman, Petar T Mitrikeski, Krunoslav Brčić-KostićFood Technology and Biotechnology|December 2, 2016
Effect of Tara (Caesalpinia spinosa) Pod Powder on the Oxidation and Colour Stability of Pork Meat Batter During Chilled StorageMonika Skowyra, Urszula Janiewicz, Anna Marietta Salejda, et al.Food Technology and Biotechnology|December 2, 2016
The Effect of Oat Fibre Powder Particle Size on the Physical Properties of Wheat Bread RollsMarcin Kurek, Jarosław Wyrwisz, Monika Piwińska, et al.Food Technology and Biotechnology|December 2, 2016
Purification and Characterization of Thermostable and Detergent-Stable α-Amylase from Anoxybacillus sp. AH1Ömer Acer, Fatma Matpan Bekler, Hemşe Pirinççioğlu, et al.Food Technology and Biotechnology|December 2, 2016
Quality and Composition of Airén Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiaeÁngel Benito, Fernando Calderón, Felipe Palomero, et al.Food Technology and Biotechnology|December 2, 2016
Preparation, Identification and Antioxidant Properties of Black-Bone Silky Fowl (Gallus gallus domesticus Brisson) Iron(II)-Oligopeptide ChelateHuanglei Pan, Shasha Song, Qiuyue Ma, et al.Food Technology and Biotechnology|December 2, 2016
Quality of Bread Supplemented with Antrodia salmonea-Fermented GrainsRao-Chi Chien, Enkhjargal Ulziijargal, Jeng-Leun MauFood Technology and Biotechnology|December 2, 2016
Morphological Characterization and Chemical Composition of Fruits of the Traditional Croatian Chestnut Variety 'Lovran Marron'Igor Poljak, Nada Vahčić, Milica Gačić, et al.Food Technology and Biotechnology|December 2, 2016
Synthesis of Octyl-β-Glucoside Catalyzed by Almond β-Glucosidase in Unconventional Reaction MediaIrina MladenoskaPageof 61