Focused on the coagulation properties of milk proteins.
Given the regional context, the study often highlights local agricultural products. Focused on the coagulation properties of milk proteins
The role of polysaccharides in texture and gelation. Enzymology and Biocatalysis polyphenol oxidase in browning).
Enzymes serve as the primary drivers of biochemical change in food. Research in this field focuses on: Focused on the coagulation properties of milk proteins
The gluten-forming potential of local wheat varieties.
Naturally occurring catalysts that cause ripening or spoilage (e.g., polyphenol oxidase in browning).