CHEMICAL, TECHNOLOGICAL, RHEOLOGICAL AND ORGANOLEPTIC PROPERTIES Of SPREAD PROCESSED CHEESE.

EFFECT OF SUPPLEMENTING BALADY BREAD WITH RICE BRAN ON THE HIGH BLOOD GLUCOSE AND CHOLESTEROL LEVELS

ANTIOXIDATIVE ACTIVITY OF PHENOLIC COMPOUNDS FROM WHITE AND BLACK BERRY LEAVES

USING PERSIMMONS (Diospyros kaki L.) in Making FUNCTIONAL ICE CREAM

THE EFFECT OF POTASSIUM SORBATE AND PACKING CONDITIONS ON THE QUALITY OF RICOTTA CHEESE

EFFECT OF SKIM MILK POWDER, RETENTATE AND FLAVOUR COMPOUNDS ON THE QUALITY OF RICOTTA CHEESE

THE ANTIMICROBIAL ACTIVITY OF CUMIN, THYME AND ANISE EXTRACTS ON SOME PATHOGENIC AND FOOD SPOILAGE BACTERIA

ANTICANCER ACTIVITIES OF PHENOLIC COMPOUNDS FROM RED ROOMY GRAPE FRUITS AND ITS LEAVES EXTRACTS.

NATURAL ANTIOXIDANT ACTIVITY OF RICE HULL AND BLACK RICE HULL EXTRACTS ON SUNFLOWER OIL