All Questions (1405)
The Role of Endogenous Lipids in the Emulsifying Properties of Cocoa
This paper describes a study in which the emulsifying properties of cocoa material with and without its lipid fraction were explored. This study was motivated by the commercial interest in naturally-o...
Kinetic Modeling of 1‐G Ethanol Fermentations
The most recent rise in demand for bioethanol, due mainly to economic and environmental issues, has required highly productive and efficient processes. In this sense, mathematical models play an impor...
How to smoothen konyaku jelly product
Dear All, I'm currently developing a jelly powder premix (like jell-o) consist of carageenan, konjac, and tripotassium citrate. The final product resulting from adding water to the powder premix is n...
Formula for making a beverage drink
Hello can someone help me to know the formula for making a beverage drink kindly
Soya milk cream separators
looking for help in separation of cream from soya milk
Alt Protein Enthusiasts Willing To Connect
Hello guys. I'm a Food Science graduate from Nigeria and the African continent, and I'm looking to connect with students or graduates who have interest in alt protein research particularly Nigerians. ...