Improving technology of bakery products when using additives

Creating bread technology using rice flour with the highest consumer qualities will increase the nutritional value of bread and expand the assortment of products.Rice flour protein, unlike wheat flour, does not have the ability to form and therefore creates some difficulties in the manufacture of bakery products.The studies examined the effects of

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An Updated Review on Silver Nanoparticles in Biomedicine

Silver nanoparticles (AgNPs) represent one of the most explored categories of nanomaterials for new Collections and improved biomaterials and biotechnologies, with impressive use in the pharmaceutical and cosmetic industry, anti-infective therapy and wound care, food and the textile industry.Their extensive and versatile applicability relies on the

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