COMPOSITION OF WATER-FEATURED OPEN SPACES ON CHINESE UNIVERSITY CAMPUSES




Use of Vegetable Proteins for Stabilization of Hazelnut Paste

Plant proteins are attracting much interest as an ingredient in the food sector due to their functional properties.These products are, in fact, widely studied to improve the quality of food products and to develop new types of bio packaging.This paper aims to study and investigate the potential of adding vegetable proteins (specifically soybean and

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