The baking industry is interested in finding cost-effective

and healthful alternatives

for eggs. Therefore, in this study the effects of total replacement of egg by soymilk

(SM) in combination with ...

استفاده از امواج فراصوت بدلیل کارایی، کوتاهی زمان فرایند و صرفه جویی در مصرف انرژی در صنایع غذایی رو به گسترش است.

The aim of this study was to investigate the influence of pH changes (3, 5, 7 and 9) on physical propertiesof pregelatinized (PG) and granular cold water swelling (GCWS) maize starches. In acidic pH, PG starcheswere ...