We are delighted to announce the successful completion of the Gender Equality Plan implementation at the Medical Institute for Nutrition Science and Technology. This achievement marks a significant milestone in our ongoing commitment to advancing gender equality within our Read more
The aim of the current study was to investigate the inulin feasibility as a fat replacer in developing the low-fat pea protein vegan ice cream with prebiotic properties. So, the inulin was added at 2, 4, 6, and 8% Read more
The study aimed to develop a vegan yoghurt-ice cream made up of pea protein isolate with inulin as a prebiotic for the growth of yogurt culture while investigating the influence of inulin on textural properties –hardness, melting, overrun, and Read more