The formulation of the gluten-free bread with rice and field bean flours was developed, by employing a central-composite experimental design to two factors (Xanthan and Hydratation) and five levels and optimized, by the ...

This study was conducted with the aim of understanding the evolution of hysicochemical parameters and phenomena that occur during the manufacturing process of imitation cheese. A partial replacement of milk protein by the ...

In the present work, we studied the culinary quality of industrial and homemade couscous of durum wheat and the effect of the fat addition during cooking on this quality. To achieve this objective, we collected 8 samples ...

The objective of this work is to study the technological ability of three mixtures of ricedry legumes flour in the manufacture of infant gluten-free flour as a biscuit for celiac childes. Three formulas were tested: rice- ...

The aim of this present study is pepsin extraction from forestomach of chicken for use as milk coagulant. Proteolytic and clotting properties of pepsin and enzyme activity during conservation of the pepsin extract are ...