Bread and other baked goods tend to undergo physicochemical changes after the baking process is completed. These changes are generally called staling. Authors have suggested a variety of methods for improving the technological ...

In this study pre-gelatinized corn starch was used in order to improve the sensory and physicochemical properties of low fat pizza cheese. Therefore, the effect of three independent variables including low fat milk powder ...

Yogurt whey contains lactose, lactic acid, soluble proteins, water-soluble vitamins, especially B vitamins, and minerals. Yogurt whey proteins can be a good source of bioactive peptides. In this study, we investigated the ...