Control of Histamine Formation by Morganilla morganii in Synthetic Media and Mackerel Fish Homogenate Using Blue Green Alga, Spirulina platensis

Chemical Composition of Okra Seeds and Some Physico-Chemical Characteristics of Extracted Oil

Effect of Pretreatments on Controlling Enzymatic Browning Before Drying of Eggplant Slices

Methods for Determining the Antioxidant Activity: A Review

Optimizing The Extraction Conditions of Gelatin Obtained from Chicken Processing By-Products

Production and Evaluation of Low Fat Cake Containing Flaxseed and Okra gums as a Fat Replacer

Manufacturing of White Cheese-Like Product Using Flaxseed Oil and Skim Milk