One of the fascinating aspects of spices is the way they travel from their native lands and areas of major production to become more popular in other places around the
The ability of soy proteins to contribute functional properties such as emulsification, gelation, foaming and water-binding is dependent upon understanding and utilizing their physic-chemical properties.
Although the Jewish population in the U.S. is less than 6 million, according to the Halal Journal (July 27, 2006), the kosher industry has developed significantly more than 86,000 kosher-certified products.
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