STUDIES ON ENZYMATIC AND COAGULATING PROPERTIES OF JIBEN (Solanum dubium) SEED EXTRACTS

EFFECT OF SODIUM CHLORIDE SODIUM NITRITE AND ASCORBIC ACID ON THE MICROBIOLOGICAL QUALITY OF SUN-DRIED AND FREEZE-DRIED BUFFALO MEAT

SOME TECHNOLOGICAL STUDIES ON PRETZEL.

PHYSICOCHEMICAL CHARACTERISTICS AND SENSORY EVALUATION OF CORN AND SORGHUM DRY MASA FLOURS IN RELATION TO PACKAGING MATERIALS AND STORAGE CONDITIONS

UTILIZATION OF POTATO-CHIPS WASTE FOR PRODUCTION OF HIGH ECONOMIC VALUE PRODUCTS: III - PRODUCTION OF LACTIC ACID

IN VITRO INHIBITORY EFFECT OF ANTIOXIDANTS ON THE GROWTH OF E. COLI O157:H7

ENCAPSULATION OF Lactobacillus reuteri AND USE IT IN THE PRODUCTION OF LACTIC ACID BY WHEY.

SPICE OLEORESINS TO IMPROVE CHEMICAL, MICROBIAL AND ORGANOLEPTIC CHARACTERISTICS OF BEEF SAUSAGE

INCORPORATION OF MILK PROTEIN CONCENTRATE (MPC) AND WHEY PROTEIN CONCENTRATE (WPC) IN THE BLEND OF LOW FAT ICE CREAM