EFFECT OF DIETARY SUPPLEMENTATION WITH MULBERRY AND MORINGA LEAVES ON THE CHICKEN REPRODUCTIVE PERFORMANCE


Potassium bicarbonate improves dough and cookie characteristics through influencing physicochemical and conformation properties of wheat gluten

Baking soda (NaHCO3) has critical technological functions in cookie products.Health concern on excessive sodium consumption is increasing; therefore, it is necessary to explore NaHCO3 alternatives, such as KHCO3, for bakery products.This study investigated the impact of KHCO3 on the technological behaviors of cookie dough and end-uses in comparison

read more