The Influence of Modified Waxy Maize Starch on The Quality of Low-Fat Yogurt

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

PREGELATINIZED CORN STARCH AS A SOURCE OF LOW CALORIC INGREDIENT IN WHITE PAN BREAD

CHEMICAL, FUNCTIONAL AND BIOLOGICAL PROPERTIES OF MODIFIED CORN STARCH

Authentication of Whey Protein Supplements with Their Labeling

Chemical and Biological Evaluation of Whey

Preparing and Evaluating a Caseinate-Based M. Oleifera Seed Oil Nanoemulsion to be Incorporated into Functional Ice Cream

Dietary Supplement Drink of Cheese Whey Enriched with Guava Fruit

Characterization of Whey Protein Isolate Covalently Modified with Phenolic Compounds 2: Physiochemical and Emulsifying Properties

Properties Of Milk Permeate Synbiotic Beverages Enriched With Carrot Juice And Barley And Oat Flour