EFFECT OF REPLACING SKIM MILK POWDER (SMP) WITH CHICKPEA FLOUR ON ICE MILK QUALITY

STORAGE STABILITY AND SENSORY PROPERTIES OF FROZEN STORED PIZZA FORTIFIED WITH GROUND FLAXSEED

CHEMICAL AND TECHNOLOGICAL STUDIES ON BLACK MULBERRY JUICE AND ITS CONCENTRATE

APPLICATION OF ISO 22000 FOOD SAFETY MANAGEMENT SYSTEM IN THERAPEUTIC NUTRITION AT SOME HOSPITALS