Production of dry toast slices with high nutritional value and attractive color using red beet, spinach, or carrot pastes

Nutritional, Physical and Microbiological Properties of Gluten Free Bread with Chia Seed Flour as Alternative Thickening Agent

Influence of Cooking and Drying Methods on Quality Characteristics of Different Cereals Bulgur

Effect of Processing on Nutrient Composition and Antioxidant Capacity of Loquat Jam and Concentrated Syrup

Extending Fresh Chicken Eggs Shelf Life using Unconventional Methods