EFFECT OF USING SEED COATS ON HYPOGLYCEMIC IN RATS

IMPACT OF SOME CARBOHYDRATE-BASE FAT REPLACERS ON THE LOW FAT MOZZARELLA-LIKE CHEESE CHARACTERISTICS

THE EFFECT OF SOME REDUCED NITRITE CURING MIXTURES ON SENSORY, PHYSICOCHEMICAL AND MICROBIAL PARAMETERS OF PASTIRMA DURING RIPENING AND STORAGE

PARTIAL REPLACEMENT OF NITRITE WITH BETANIN, CHITOSAN AND ROSEMARY AS A CURING MIXTURE IN DRY FERMENTED SAUSAGE

ANTICANCER ACTIVITIES OF SOME CHEMICAL CONSTITUENTS FROM STRAWBERRY (Fragaria x ananassa) FRUITS.

UTILIZATION OF SUGAR-BEET FIBERS IN PAN BREAD PRODUCTION

DETECTION OF MILK FAT ADULTERATION USING DIELECTRIC PROPERTIES

PRODUCTION OF A STRUCTURED DAIRY LIPID BY INCORPORATING GAMMA-LINOLENIC ACID INTO MILK FAT USING LIPASE-CATALYZED ACIDOLYSIS

EFFECT OF YOGHURT AND SOY-YOGHURT CONTAINING BIFIDOBACTERIA ON ENHANCING THE CALCIUM BIOAVAILABILITY AND BONE MINERALIZATION IN RATS

THERMAL ANALYSIS OF ISOTHERMAL CRYSTALLIZATION KINETICS OF MILK FAT ENRICHED WITH GAMMA-LINOLENIC ACID

HEALTH BENEFITS OF SOME VIABLE AND NONVIABLE MICROORGANISMS

GROWTH BEHAVIOR OF SOME LACTIC ACID BACTERIA IN STIRRED YOGHURT WITH SOME NATURAL SWEETENERS