TOCOPHEROLS: THEIR ROLE IN STABILIZING ANHYDROUS BUTTER-FAT (Ghee) AND BUTTER COOKIES

IDENTIFICATION OF SOME VOLATILE COMPOUNDS EX-TRACTED FROM CERTAIN MEDICAL PLANTS

EFFECT OF ADDED TOCOPHEROLS ON THE STABILITY OF PALM OLEIN AND BISCUITS CONTAINING PALM OLEIN STORED AT TROPICAL CONDITIONS

POTENTIAL UTILIZATION AND HEALTHY EFFECTS OF DOUM PALM FRUITS IN ICE CREAM AND SESAME BUTTER (TEHENA)

APPLICATIONS OF DIGITAL IMAGE ANALYSIS (DIA) TO FOOD-QUALITY ASSESSMENT: AN OVERVIEW