EMULSIFYING AND FOAMING PROPERTIES OF WHEY PROTEIN CONCENTRATES IN THE PRESENCE OF SOME CARBOHYDRATES.

EFFECT OF ADDING GUAR SEED FLOUR OR ITS PROTEIN ISOLATE ON THE CHEMICAL, BIOLOGICAL AND ORGANOLEPTIC PROPERTIES OF BREAD AND BISCUITS

STABILITY OF SOME FLAVOR EMULSIONS AGAINST GRAVITATIONAL SEPARATION AFTER REDUCING THE AMOUNT OF GUM ARABIC IN THE FORMULATION

UTILIZATION OF XANTHAN GUM IN THE MANUFACTURE OF PEANUT YOGHURT LIKE – PRODUCT

RHEOLOGICAl BEHAVIOUR OF FABA BEAN PROTEIN CONCENTRATES

Improving the Stability of Encapsulated Flaxseed Oil through the Extraction and Utilization of Flaxseed Gum

Synthesis and evaluation of surface and thermodynamic properties of soybean Gums based cationic surfactant

Quality and Chemo-Physical Properties of Yoghurt Supplemented with Soybean and Skim Milk Powders

EFFECT OF PARTIALLY OR TOTALLY REPLACING SOYBEAN MEAL BY GUAR KORMA MEAL ON SHEEP AND COWS PERFORMANCE MILK PRODUCTION.

OPTIMIZATION OF ISOLATION FLAXSEED MUCILAGE FROM METHANOLIC EXTRACT AND ITS FUNCTIONAL CHARACTERISTICS