Evaluation of Fatty and Amino Acids Profile, Sensory and Microbial Loud of Chicken Luncheon Prepared with Lentil Powder, Turnip Plant and Cauliflower

Assessment some Function Properties of Acid Casein in Different Types of Milk

Effect of Adding Beetroot Juice and Carrot Pulps on Rheological, Chemical, Nutritional and Organoleptic Properties of Ice Cream

Improvement of Quality of Dried Carrots Using Osmotic and Solar Dehydration

Loss of Dyes by HPLC Analysis in Ras Cheese and its Whey

Improving the Quality Properties of Chicken Burger

Quality Attributes of Beef Sausage Supplemented by Flaxseeds and Chickpea