EFFECT OF IRRADIATION ON RHEOLOGICAL AND BAKING PROPERTES OF FLOUR WHEAT GRAIN .

Quality Characteristics of Fortified Cupcake by Pomegranate Peels Powder as Natural Source of Antioxidants and some Bioactive Components

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

PHYSICAL, CHEMICAL AND SENSORY CHARACTERISTICS OF VEGAN CAKE

CHANGES IN THE PHYSICAL PROPERTIES OF IRRADIATED LEGUMES AND THEIR SOUP POWDERS

Chemical Composition And Natural Antioxidant Content Of Dried Broccoli And Cauliflower By-Products

Effect of Adding Veggies Powdered on Physico-Chemical and Sensory Properties of Cookies

Physiochemical and Sensory Properties of Functional Cupcake Made with Wheat Flour Substituted with Chickpea, Purslane, Doum and Carob Powders

EFFECT OF SOME PRESERVATION PROCESSES ON THE PHYTOCHEMICAL COMPOUNDS WITH ANTIOXIDANT ACTIVITIES OF BROCCOLI

Biological Studies on Producing Samoli Bread Supplement with Irradiated Sunflower Flour by Gamma Rays