PRODUCTION OF LOW FAT AND HIGH FIBER CAKE.

COLOR CHARACTERISTICS AND ENZYME ACTIVITY OF PEROXIDASE AND POL YPHENOLOXIDASE IN DIFFERENT WHEAT CULTIVARS AND THEIR PASTA: 1- EFFECT OF MILLING PROCESS ON COLOR CHARACTERISTICS AND ENZYME ACTIVITY OF PEROXIDASE AND POL YPHENOLOXIDASE IN DIFFERENT WHEAT CUL TIVARS

UL TRAFIL TERED SOFT CHEESE AS AFFECTED BY SOYMILK, Lactobacillus· acidophilus STARTER AND CERTAIN FLAVOUR ADDITIVES