Physicochemical, Microbiological Evaluation of Probiotic Milk Beverages Fortified with Concentrated Apple Juice

Chemical Characterizations of Carbonated Whey Beverages Fortified with Fruit Juice and Some Herbs Extract

Effect of feeding Moringa tree products on ewe milk composition and on the resultant yoghurt properties

Phenolic Contents, Comparative Antioxidant Studies and Anti-Tubercular Activities of Commonly Used Spices in Abuja, Nigeria

Physico-Functional Properties, Nutritional Quality, and Sensory Characteristics of Pumpkin Peel Puree Fortified Biscuit

Novel Probiotic Adjunct Cultures for the Production of Fruit-Flavoured Drinkable Yoghurt

Influence of Some Probiotic Bacteria on the Improvement of Taizzy Soft Cheese Quality

Impact of Mango Peel Extract on the Physicochemical Properties, Microbiological Stability and Sensory Characteristics of Beef Burgers During Cold Storage

Control of Biogenic Amines in Peanut Butter by Incorporation of Some Probiotic Bacteria

Therapeutic Effects of Gymnema (<i>Gymnema sylvestre</i>) and Sea Grape (<i>Coccoloba uvifera</i> L.) on Carbon Tetrachloride Induced Hepatotoxicity in Rats

Functional Properties and Nutritional Quality of Processed Cheese Spreads Enriched with Black Rice Powder

Production of High Nutritional Value Gluten Free Crackers with Sesame and Turmeric Powder