FUNCTIONAL PROPERTIES OF FABA BEAN PROTEIN AND EFFECT OF ENZYMATIC HYDROLYSIS ON ITS ANTIOXIDANT ACTIVITY

RHEOLOGICAL PROPERTIES OF ACIDIFIED HEATED SKIM MILK AS AFFECTED BY THE ADDITION OFWHEY PROTEIN CON'CENTRA TES

Rheological Properties of Crackers Supplemented with Fish Protein Concentrate (FPC)

RHEOLOGICAL PROPERTIES OF ULTRAFILTRATED HERBY WHITE CHEESE

QUALITY CHARACTERISTICS OF NOODLE FORTIFIED BY CHICKPEA OR LUPINE PROTEIN CONCENTRATES

RHEOLOGICAL PROPERTIES OF STRAWBERRY PUREE JAM

THE RELATIONSHIP BETWEEN RHEOLOGICAL PROPERTIES, COLOR AND STRUCTURAL CHARACTERIZATION OF TOMATO PASTE (COLD-BREAK) DURING PROCESSING

EFFECT OF FERMENTATION OF FABA BEAN (Vicia faba) ON ITS NUTRITIVE AND SENSORY PROPERTIES

INFLUENCE OF PARTICULATED WHEY PROTEIN CONCENTRATE ON THE RHEOLOGICAL AND SENSORY PROPERTIES OF LOW FAT YOGHURT.

RHEOLOGICAL AND SENSORY EVALUATION OF SOME SNACKS MODIFIED TO IMPROVE THEIR NUTRITIVE AND HEALTH VALUE