CHANGES IN PHYSICO-CHEMICAL PROPERTIES OF BIOYOGHURT MADE FROM LACTOSE HYDROLYSED MILK

THE EFFECT OF USING ANTIOXIDANTS, ANTIFUNGAL AGENTS AND PACKAGING METHODS ON THE QUALITY OF SMOKED MACKEREL FISH.

PROPERTiES OF CAROTENOID PIGMENTS EXTRACTED FROM YELLOW CARROT AND PUMPKIN AS A FOOD COLORANTS

PREPARATION OF INSTANT DRIED RICE/MILK BLENDS FOR QUICK USE (ORZ BELLABAN)