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

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

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

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

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