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 CHARACTER

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