EFFECT OF FOOD PROCESSING ON MELATONIN CONTENT IN SOME FOOD PRODUCTS

BIOLOGICAL EVALUATION OF BALADY BREAD AS AFFECTED BY REPLACING WHEAT FLOUR WITH DIFFERENT LEVELS OF DATE FIBER

PHYTOCHEMICAL COMPOUNDS AND ANTIOXIDANT ACTIVITY OF SOME LENTIL GENOTYPES GROWN IN EGYPT

POTENTIAL ANTIOXIDATIVE ACTIVITY OF RICE MILLING BY-PRODUCTS