Utilization of fermented whey protein concentrate and whey permeate in beard loaf making
1. Utilization of fermented whey protein concentrate and whey permeate in beard loaf making

Hossein Jooyandeh; Kuldip Singh Minhas

Volume 4, Issue 2 , December 2021, , Pages 186-192

http://dx.doi.org/10.22059/jfabe.2021.335604.1102

Abstract
  The fermented whey protein concentrate (FWPC) and whey permeate (WP) at the levels of 0 (control), 25, 50, 75 and 100% were separately substituted instead of water (v/v) used for dough ...  Read More
Physicochemical, textural and sensorial properties of cocoa sponge cake formulated with xanthan gum during shelf-life
2. Physicochemical, textural and sensorial properties of cocoa sponge cake formulated with xanthan gum during shelf-life

Zahra Khoshdouni Farahani

Volume 4, Issue 1 , June 2021, , Pages 94-98

http://dx.doi.org/10.22059/jfabe.2021.319703.1087

Abstract
  In this paper, it was aimed to investigate physicochemical and sensorial characteristics of cocoa sponge cake containing xanthan gum during maintenance interval. To reduce the stiffness ...  Read More