PROCESSING OF SOME NEW INSTANT PRODUCTS FROM TARTUFI (JERUSALEM ARTICHOKE) (Helianthus tuberosus,L), POWDER MIXTURES

BIOLOGICAL EVALUATION OF GINGER RHIZOMES, AND GARLIC BULBS EXTRACTS

EFFECT OF STORAGE ON SOME PHYSICAL AND CHEMICAL PROPERTIES OF IRAKY BREAD

UTILIZATION OF NATURAL ANTIOXIDANT EXTRACTS OF POMEGRANATE PEELS AND GUAVA SEEDS IN VEGETABLE OILS STABILITY

EFFECT OF USING SORGHUM ON THE QUALITY OF WHEAT MIXTURES AND THEIR FLOUR .

WHEY CARROT BEVERAGE WITH SOME VEGETABLE OILS

NUTRITIONAL VALUE OF PATTIES FORTIFIED WITH SOME NATURAL SOURCES RICH IN IRON

READY-TO-EAT PRODUCTS FROM SWEET POTATO AND PUMPKIN