Characteristics of Mango Seed Kernel Butter and its Effects on Quality Attributes of Muffins

Use of Response Surface Methodology to Optimize the Quality of Reduced-Fat Biscuits Containing Banana Puree as a Fat Replacer

Effect of Fermentation Systems on Quality Characteristics of Frozen Dough Containing Some Food Additives

Utilization of Dehydrated Mushroom Flour in Some Functional Food Products

Ferulic Acid in Foods: An Overview