OLIVE AND AVOCADO OILS AND THEIR BLEND: EVALUATION AND UTILIZATION IN SOME FOODS

EFFECT OF ADDITION OF DIFFERENT TYPES OF SOYBEAN ON PROTEIN QUALITY OF PROCESSED KOFTA AND BURGER.

INFLUENCE OF DRYING AIR TEMPERATURE, AIR VELOCITY AND SURFACE LOAD ON DRYING KINETICS AND COLOR OF JEW'S MALLOW LEAVES

PROTOLYTIC ACTIVITY OF CERTAIN STRAINS Of BACILLUS SPP. USED AS SUBSTITUTE FOR BUFFALOES MILK CLOTTING

MANUFACTURE OF HIGHLY ANTIOXIDANT LOW CALORIES BEVERAGES AND ICES FROM FERMENTED MILK PERMEATE

DERIVED PEPTIDES FROM MILK PERMEATE AS A HEALTH INGREDIENTS: PROPERTIES AND APPLICABLE ASPECTS