UTILIZATION OF OLIVE CAKE BY-PRODUCT FOR IMPROVEMENT OF SHELF LIFE AND QUALITY OF CHICKEN MEAT

UTILIZATION OF FLAXSEEDS IN IMPROVING BREAD QUALITY

UTILIZATION OF SESAME PROCESSING BYPRODUCTS IN PREPARING SOME FUNCTIONAL BAKERY PRODUCTS

Utilization of Pomegranate Peels Flour to Improve Sponge Cake Quality

Utilization of Sugar Beet Pulp to Improve Quality of Flat Bread

OLIVE AND AVOCADO OILS AND THEIR BLEND: EVALUATION AND UTILIZATION IN SOME FOODS

UTILIZATION OF ALLZYME SSF TO IMPROVE THE NUTRITIVE VALUE OF OLIVE CAKE IN SHEEP

UTILIZATION OF TOMATO INDUSTRY BY-PRODUCTS IN PRODUCTION OF PAN BREAD.

Utilization of Sweet Lupin Hull Fibers in Formulating Novel Functional Bread

UTILIZATION OF DEFATTED BLACK RICE BRAN IN WHEAT BREAD PREPARATION FOR ENHANCING NUTRITIONAL AND FUNCTIONAL PROPERTIES