EFFECT OF GLUTEN -FREE COMPOSITE FLOUR ON THE QUALITY PROPERTIES OF CUPCAKE

IMPROVEMENT OF THE RHEOLOGICAL AND PHYSICAL PROPERTIES OF NON-FAT YOGURT USING MICROBIAL TRANSGLUTAMINASE, EXOPOLYSACCHARIDES PRODUCING CULTURE AND COMMERCIAL STABILIZERS

التقييم التغذوي للبالغين في مرحلتي أواسط العمر والشيخوخة وعلاقتها ببعض العوامل في محافظة الإحساء، شرق المملکة العربية السعودية

PRODUCTION OF GLUTEN – FREE BAKERY PRODUCTS.

STUDIES ON SOME NEW PRODUCTS PREPARED FROM CEREALS AND VEGETABLES BLENDS BY EXTRUSION

UTILIZATION OF SPENT LAYING HEN MEAT IN PROCESSING OF SOME NEW CHICKEN PRODUCTS.