NUTRITIONAL AND FUNCTIONAL PROPERTIES OF JOJOBA, HIBISCUS AND PUMPKIN SEED KERNAL FLOURS

VARIOUS COMBINATIONS OF ANTIOXIDANT SOURCES AND CHOLESTEROLEMIA IN RATS

BIOLOGICAL EVALUATION FOR DATE IN WEANING RATS DIET

PRODUCTION OF REDUCED FAT SAUSAGE BY USING CHITIN AS A NEW FAT MIMIC

EFFECT OF COLD STORAGE AND MIXING VARIOUS LACTATIONS OF BUFFALOE'S AND COW’S MILK ON SOME PROPERTIES OF YOGHURT

TECHNOLOGICAL CHARACTERISTICS AND ANTIBACTERIAL ACTIVITIES OF Lactococcus lactis subsp. Lactis ISOLATES RECOVERED FROM LABAN RAYEB AND KARIESH CHEESE

OXIDATIVE STABILITY OF PROCESSED CHEESE SPREADS AS AFFECTED BY ADDED WHEY PROTEINS/ CARRAGEENAN PARTICULATE

FACTORS AFFECTING LACTIC ACID BACTERIA ADSORPTION OF AFLATOXIN AND THE EFFECT OF ADSORBED TOXIN ON RATS' LIVER TISSUES