Chemical, antioxidant, functional and thermal properties of rice bran proteins after yeast and natural fermentations

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Effect of variety and malting conditions on proteolytic activity, free amino nitrogen, and soluble protein contents of two maize varieties (Atp-Y and Coca-sr): amylolytic activity and physico-chemical and functional properties of optimal sample

Article in Frontiers in Nutrition (August 2023)

A study on the use of sorrel seed flour (Hibiscus sabdariffa) for improving functionality of wheat flour bread

Article in Heliyon (July 2023)

Effect of yeast on functional and rheological characteristics of whole wheat flour and its effect on quality of chapati

Article in Journal of Food Science and Technology (May 2023)

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