Chemical and Technological Evaluation of Pepino (Solanum muricatum) Fruit and Their Drying Aspects

Evaluation of Gluten-Free Flatbread Substituted with Some Cereals and Legumes

Utilization of Structural Properties of Some Animal Fats to Produce Shortening and Its Use in Biscuit Production

Manufacture of Smoked Goat's Yoghurt Fortified With Whole Triticale Flour

Influence of Infrared Heating Parameters on the Drying Characteristics of Onion Slices