Antioxidant Activity and Quality Attributes of Ostrich Meat Nuggets as Affected by Addition of Broccoli Powder

Fortification of Cake with Sweet Potato and Beetroot Flour as Natural Antioxidant During Storage

Effect of some pre-treatments on acrylamide concentration in potato chips

Study of the Physiochemical, Sensorial, Microbiological, and Antioxidant Properties of Probiotic-Fortified Turnip Juice During Storage

Utilization of Jerusalem artichoke (Helianthus tuberosus L.) tubers powder in preparing healthy crackers with antioxidant, anti-inflammatory, and anti-diabetic properties "in vit

Utilization of Red Carrot Roots) Daucus carota L.( By-products As A Source of Natural Pigments

Properties of Noodles Fortification with Turnip Leave powder

Chicory Leave Powder as A Functional Ingredient: Chemical Composition, Bioactive Compounds and Antioxidant Activity

Effect of Adding Tomato Pomace, Potato Peel, and Lemon Peel Powders on Some Quality Properties of Beef Burger during Frozen Storage

دراسات تکنولوجية وکيميائية على الخبز المدعم بمسحوق بعض الخضروات