ASSESSING THE TECHNO-ECONOMIC BENEFITS OF LEMS FOR DIFFERENT GRID TOPOLOGIES AND PROSUMER SHARES


Effect of spray-drying or fermentation on the solubility and carbohydrate profile of chickpea hydrolysates for beverage formulation

Powder beverage bases were developed using extruded and hydrolyzed chickpea supernatant through freeze-drying.This study evaluated the effects of spray-drying and adjuvant incorporation for producing powders and supernatant fermentation with LAB strains prior freeze-drying on the carbohydrate composition, structural integrity, and physical properti

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