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ENHANCEMENT OF THE BIOACTIVE AND NUTRITIONAL PROPERTIES OF SOY PROTEIN CONCENTRATE THROUGH THE USE OF ENZYME TECHNOLOGY
(Belgrade : University, Faculty of Technology and Metallurgy, 2023)
Soybean, a protein-rich leguminous oilseed, is often unacceptable due to its taste,
appearance, and smell. Enzymatic technologies offer an alternative to conventional chemical
procedures for protein modification, allowing ...
Effect of soya milk on antioxidant activity changes in chocolate
(6th Central European Congress on Food, CEFood 2012, 2012)
Properties of chocolate depend on raw chocolate composition, manufacturing process and properly guided phase of precrystallization. In this paper chocolate was produced in a nonconventional way, in the ball mill. Milk ...