CHARACTERIZATION, NUTRITIONAL AND FUNCTIONAL PROPERTIES OF QUINOA FLOUR AND ITS PROTEIN ISOLATE

Promoting Soybean Protein Functional Properties By Enzymatic Hydrolysis: Characterization, Antioxidant Activity, Functional Properties And Application.

THE USE OF SOYBEAN PROTEIN HYDROLYSATE FOR MANUFACTURING NON-FAT BIO-YOGHURT

Biochemical investigation on symbiotic products of soybean Okara in milk processing

Bio-Texturisation of Soy Protein Isolate

Comparative study on the Chemical Composition and Functional Properties of some Legume Protein Preparations

PHYSICO CHEMICAL NUTRITIONAL AND SENSORY PROPERTIES OF CAKE BASED ON BROKEN RICE AND SWEET POTATO COMPOSITE FLOUR

TECHNOLOGICAL, CHEMICAL AND NUTRITIONAL STUDIES TO IMPROVE SOME BAKERY PRODUCTS

Physicochemical, Microbiological, And Sensorial Attributes of Rice bran or Soybean Oils Substituted Probiotic Soft Cheese Fat

NUTRITIONAL AND TECHNOLOGICAL STUDIES ON USING OKARA AS BY-PRODUCT FOR FORTIFIED COMMON FOODS FALAFEL AND BISCUIT