Egg is one of the major components of cakes; however, it is the most expensive ingredient in
cake formulation, which has a high cholesterol content and may cause allergy. Therefore …

Malnutrition and micronutrient deficiencies are observed among people in many developing
countries. The high cost of cow's milk and poverty make it difficult for people to access …

This study was aimed to produce low‐egg cake by replacing 0%, 25%, 50%, and 75% of
egg used in cake production with legume milk obtained from soy and lupin. Some physical …

AbstractSnacks fortified with Jameed are new candidates for use as protein supplements.
The effect of the fortification of snacks with natural sources of protein such as Jameed at …

Soybean is the global miracle legume crop in the world regarding improving human nutrition
and ration formulation in the animal feed industries. The crop has an excellent nutrient …

This study explores the potential of utilizing quinoa protein as an egg substitute in bakery
products for customers with health, culture/religion, or dietary restrictions. Quinoa protein …

Malnutrition and micronutrient deficiencies are observed among people in many developing
countries. The high cost of cow's milk and poverty make it difficult for people to access …

Sponge cake merupakan kue yang membutuhkan telur sebagai bahan baku utama dalam
pembentukan buih, koagulasi dan emulsifikasi. Beberapa tanaman banyak dimanfaatkan …

The objective of this research was to study the effect of gac fruit aril powder on the
processing of the tofu milk that was supplemented with 0%, 1%, 2% and 3% of gac fruit aril …

Abstract จุด ประสงค์ งาน วิจัย นี้ เพื่อ ศึกษา ปริมาณ เยื่อ หุ้ม เมล็ด ฟักข้าว ผง ต่อ กระบวนการ ผลิต
ผลิตภัณฑ์ เต้าหู้ นม สด โดย ได้ ทำการ ศึกษา ผลิตภัณฑ์ เต้าหู้ นม สด เสริม เยื่อ หุ้ม เมล็ด ฟักข้าว ผง …