Phytochemicals and Antioxidant Properties of Mao (Antidesma thwaitesianum Muell. Arg.) Fruit Juice Powders Prepared using Spray Drying and Foam Mat Drying Techniques

Characteristics of Sugar Palm Sap Powder (Arenga pinnata Merr.) Produced using the Foam-mat Drying Method with Various Encapsulant Agents

Extraction and Some Characteristics of Gelatin from Camel’s Skins

Functional Quality Analysis of Composite Flour from Millet and Xanthan Gum for Pasta Dough

Silk Fibroin Proteins as Novel Ingredients in Dairy-free Cream Analogs

Functional and Nutritional Properties of Protein Concentrates and Isolates from Hercules Beetle Larvae (Dynestes hercules)

Determination of physico-chemical and functional properties of different genotypes of horse gram

Formulation of Cream Cheese Powder with Kecombrang Extract: Effects on pH, Antioxidant Activity and Sensory Properties