Search
Now showing items 1-2 of 2
Utilization of Modified Starch as a Fat Replacement in Bread
(North Dakota State University, 2015)
Since industrial revolution, scientist started to develop new bread formulations in order to improve bread quality and shelf life. This research investigated the effectiveness of octenyl succinate anhydride (OSA) modified ...
Composition and Stability of Phytochemicals during Food Processing
(North Dakota State University, 2015)
Dietary phytochemicals are thought to reduce the incidence of chronic degenerative diseases. The concentration of these phytochemicals has been extensively studied, but less is known about their stability during food ...