Optimal Method for Added Value Increase of Low Quality Dates Obtained from Dates Packaging Factories as By-Product

Effect of Rice Flour Addition on Batter Quality and Oil Absorption of Deep-Fat Fried Potato Strips

The Impact of Using some Adjunct Cultures on the Quality of Fermented Camel Milk Fortified with Iron

Production of Probiotic Stirred Yoghurt from Camel Milk and Oat Milk

Antioxidants and Antibacterial Activities of Bioactive Compounds of Clove (Syzygium aromaticum) and Thyme (Tymus vulgaris) Extracts.

Physicochemical, Microbiological and Sensory Properties of Low Fat Probiotic Yoghurt Fortified with Mango Pulp Fiber Waste as Source of Dietary Fiber

Antioxidative and Antidiabetic Effect of Goldenberries juice and pomace on Experimental Rats Induced with streptozotocin In Vitro.