Quality Characteristics of Gluten-Free Cookies Prepared from Oat and Unripe Banana Flour Blends

The Use Of Cauliflower Waste Extracts As A Natural Antioxidant To Improve Quality Of Beef Sausage

Quality Characterization of Burger Formulated with Tempeh

Influence of Carriers on the Functional Properties of Spray-Dried Flavors During Storage

Production and Evaluation of Low-Calorie Pomegranate Juice with Sucralose

Antioxidant, Antimicrobial and Anticancer Activities of Citrus Peels to Improve the Shelf Life of Yoghurt Drink

Properties of Low Fat Bio-frozen Yoghurt Fortified with Extract and Powder of Pomegranate Peel (<i>Punica ganatum</i> L.)

Quality Characteristics Improvement of Low Phenylalanine Pasta

Characterization of Dragon Fruit (<i>Hylocereus undatus</i>) Antioxidative Components to Explore Their Utility as a Natural Food Additive

Effect of Some Post-Harvest Treatments on Quality Attributes of Sugar Beet during Storage under Toshka Region Conditions

Properties Of Milk Permeate Synbiotic Beverages Enriched With Carrot Juice And Barley And Oat Flour

Composition and Quality of Concentrated Yoghurt (Labneh) Supplemented with Date Fruits