Effect of Cooking on Nutritive Value of Jew’s Mallow (Corchorus olitorius L.) and Mallow (Malva parviflora L.) Leaves

Utilization of Orange, Banana and Potato Peels in Formulating Functional Cupcakes and Crackers

Physical Properties, Microstructure and Proximate Chemical Composition of Roselle (Hibiscus sabdariffa) Seeds and Kernels

The Effect of High Pressure Processing on Milk: An Overview

Processed Cheese: Basics and Possibility for the Development of Healthier Products