PREPARATION AND EVALUATION OF SOME DRIED VEGETABLE SOUP MIXTURES

PREPARATION AND EVALUATION OF SOME SUPPLEMENTED PIES FOR VEGETARIAN

PREPARATION AND FLAVOUR EVALUATION OF HIGH QUALITY FREEZE DRIED SEASONING BLEND

PREPARATION AND EVALUATION OF DIFFERENT TYPES OF SAUCE FORTIFIED WITH SOME PROCESSED MEAT PRODUCTS

Effect of Different Pretreatments and Drying Methods on The Compositional Quality of Oyster Mushroom

Nutritional Value, Antioxidant Activity And Sensory Evaluation Of Edible Mushroom (Pleurotus Ostreatus) As A Supplementation To Create Healthier Meat Products

Utilization of Dehydrated Mushroom Flour in Some Functional Food Products

CULTIVATION OF MUSHROOM USING THE ENVIRONMENT RESIDUES AT HOME AND MAXIMIZING THE UTILIZATION OF NUTRITION AND HEALTH

A STUDY ON YOGHURT FORTIFIED WITH MUSHROOM (Agaricus Bisporus)

PRODUCTION OF LOW CALORIC DEHYDRATED VEGETABLE MIXTURES