USING OF DEFATTED SOY FLOUR IN THE PRODUCTION OF YOGHURT

SOME TRADITIONAL AND NEW SWEETENERS : CHARACTERIZATION AND POTENTIAL USE AS PIE FILLING

COMPARATIVE STUDY ON NUTRITIONAL STATUS AND OBESITY TRENDS OF UNIVERSITY STUDENTS

EFFECT OF ADDING GUAR SEED FLOUR OR ITS PROTEIN ISOLATE ON THE CHEMICAL, BIOLOGICAL AND ORGANOLEPTIC PROPERTIES OF BREAD AND BISCUITS

EFFECT OF ETHANOL EXTRACT OF RICE BRAN AS AN ANTIOXIDANT ON THE FLAVOUR OF STORED BUFFALOES’MILK GHEE

RELATIONSHIP BETWEEN TYPE OF BUTTER AND ITS RHEOLOGICAL PROPERTIES

RELATIONSHIPS AMONG SOME PROPERTIES OF BUTTER AND DIFFERENT TYPES OF MILK

CARAMINATIVE BIO-YOGHURT: ENRICHMENT OF BIFIDO-YOGHURT WITH SOME HERB OILS

INHIBITION OF SOME PATHOGENS IN FERMENTED MILK BY ZABADY STARTER

FORTIFIED BISCUITS BAKED BY MICROWAVE OVEN