PHYSICAL AND FUNCTIONAL PROPERTIES OF JERUSALEM ARTICHOKE FLOUR PRODUCED BY DIFFERENT DRYING METHODS

CHEMICAL PROPERTIES AND INSTRUMENTAL ANALYSIS OF JERUSALEM ARTICHOKE FLOUR PRODUCED BY DIFFERENT DRYING METHODS

EFFECT OF THERMAL AND CHEMICAL PRE-TREATMENTS ON OXIDATIVE ENZYME ACTIVITIES OF BANANA AND APPLE SLICES

INFLUENCE OF PROTECTED AND UNPROTECTED FAT SUPPLEMENTATION ON MILK YIELD AND COMPOSITION IN POSTPARTUM PERIOD OF BUFFALOES.

CARBONATED RETENTATE FOR MAKING TALLAGA CHEESE

CHEMICAL AND RHEOLOGICAL STUDIES ON TALBEENA AS A TRADITIONAL HEALTHY BEVERAGE

INFLUENCE OF DIFFERENT PROCESSING TECHNOLOGIES ON THE ANTIOXIDANT ACTIVITIES OF STRAWBERRIES AND BITTER ORANGE PEELS

PHYSICO-CHEMICAL AND ORGANOLEPTIC PROPERTIES OF LOW FAT YOGHURT MADE WITH MICROBIAL EXOPOLYSACCHARIDE PRODUCED FROM SALTED WHEY

ISOLATION, PARTIAL PURIFICATION AND CHARACTERIZATION OF 4 KDA BACTERIOCIN, PRODUCED BY Enterococcus faecalis AK71, WITH ACTIVITY AGAINST GRAM- POSITIVE AND GRAM-NEGATIVE BACTERIA