The objective of this research was to compare amounts of fat substitutes supplied in the industries in order to determine their ability to encapsulate probiotic microbes in the production of yoghurt ice cream to ensure ...

The purposes of the study on low calorie soy milk product fortified with beta-carotene were 1) to study the suitable content of carrot, which was one source of beta-carotene, and sugar 2) to study the physical and chemical ...

The objectives of this research were 1) to study the knowledge about healthy food;2) to study the attitude towards consumption of healthy food;3) to study the relationship between the individual of personal factor and ...