Utilization of food industry by-products in producing high added value foods: a review

Antioxidant, antidiabetic and anticancer effects of persimmon leave extracts in vitro

Evaluation of Granola Bars Quality Fortified with Sweet Sorghum Jaggery

Experimental Evaluation of The Effectiveness of Orange Peel/ Chitosan Nanoparticles

Effect of Adding Veggies Powdered on Physico-Chemical and Sensory Properties of Cookies