UTILIZATION OF GOATS' MILK IN EDAM-LIKE CHEESE MAKING

ESTIMATION OF QUALITY ATTRIBUTES AND FRYING TIMES OF COTTONSEED AND SUNFLOWER OIL BLEND DURING DEEP-FAT FRYING OF POTATO CHIPS

PROPAGATION OF THREE MUSHROOMS GENERA IN SUBMERGED CULTURE OF MANGO STONE INFUSION

UTILIZATION OF DEFATTED SESAME FLOUR IN FORMULATION OF CHICKEN SAUSAGES AND ITS EFFECT ON STORAGE STABILITY AND MICROBIAL LOAD

FUNCTIONAL FOODS : BRIEF INFORMATION

موسوعة علم وتقنية الغذاء