PHYSICO-CHEMICAL ASSESSMENT OF NATURAL SWEETENERS STEVIOSIDES PRODUCED FROM STEVIA Rebudiana bertoni PLANT

NUTRITIONAL QUALITY OF Jatropha curcas SEEDS AND EFFECT OF SOME BIOLOGICAL AND CHEMICAL TREATMENTS ON THEIR ANTINUTRITIONAL FACTORS

SOME BIOLOGICAL RISKS IN RATS AS A RESULT OF COOKING IN ALUMINUM UTENSILS

FACTORS AFFECTING THE ANTIBACTERIAL ACTIVITY OF PROBIOTIC BACTERIA AGAINST CERTAIN PATHOGENS

STUDIES ON SOME BAKERY PRODUCTS FORTIFIED WITH BARLEY AND SORGUM FLOUR

THE ROLE OF PACKAGING AND PRE-PACKAGING TREATMENTS ON ORGANOLEPTIC AND QUALITY ATTRIBUTES OF FRESH-CUT CABBAGE LEAVES DURING COLD STORAGE

EFFECT OF NATURAL CABBAGE and TARO EXTRACTS ON OXIDATIVE ENZYMES ACTIVITY OF FROZEN AND DRIED BANANA PRODUCTS

EFFECT OF OKARA ADDITION ON BREAD QUALITY

PRODUCTION OF TORTILLA CHIPS FROM CORN AND/OR SORGHUM: V. STORAGE STABILITY WITH REGARD TO ANTIOXIDANTS USED

PRODUCTION OF TORTILLA CHIPS FROM CORN AND/OR SORGHUM. VI. QUALITY OF LEGUME ENRICHED TORTILLA CHIPS

NUTRITIONAL ASSESSMENT OF RAW, GAMMA IRRADIATED, MICROWAVE TREATED AND FERMENTED WHEAT GERMS.