PREPARATION AND EVALUATION OF SOME DRIED VEGETABLE SOUP MIXTURES

BIOLOGICAL STUDIES ON FLAT BREAD FORTIFIED WITH DIFFERENT SOURCES OF ZINC

EVALUATION OF CHEMICAL CHARACTERISTICS AND PESTICIDE RESIDUES OF SOME IMPORTED FRUIT PRODUCTS

CHEMICAL AND SENSORY EVALUATION OF CHICKPEA AND SOYBEAN AS AFFECTED BY SOAKING, GERMINATION AND COOKING

CHEMICAL COMPOSITION AND RENNET COAGULATION PROPERTIES OF CAMEL MILK

FUNCTIONAL AND MICROSTRUCTURAL PROPERTIES OF LOW FAT MOZZARELLA CHEESE AS AFFECTED BY EXOPOLYSACCHARIDES-PRODUCING S. THERMOPHILUS AND STORAGE CONDITIONS