EVALUATION OF FUNCTIONAL CAKES CONTAINING MARJORAM (M. hortensis L.) LEAVES AND BLACK CUMIN (N. sativa L.) SEEDS POWDER

QUALITY CHARACTERISTICS OF BREAD MADE FROM COMPOSITE FLOURS OF WHEAT, CORN, BARLEY AND FENUGREEK

BIOCHEMICAL, MICROBIAL AND SENSORY CHANGES OF SALTED GAMBUSIA FISH (Affinis affinis)

GALAB AS A SUBSTITUTE OF SUCROSE IN TOFFEE AND BISCUITS MAKING.