PHYSICOCHEMICAL, BIOLOGICAL, RHEOLOGICAL AND FUNCTIONAL PROPERTIES OF MANGO KERNELS AND ITS PROCESSED FLOUR

Impact of Enzymatic Aqueous Extraction Mango Seed Oil on Physicochemical Properties and Oxidative Stability

UTILIZATION OF MANGO KERNELS FLOUR IN THE IMPROVEMENT OF BAKERY PRODUCTS

Using of Mango (Mangifera indica L.) Kernel Powder as Partial Replacer of Wheat Flour in Cupcake Producing

Effect of Substitution with Mango Peels and Seed Kernels as By-Products on the Quality of Pan Bread and Cake

CHEMICAL AND NUTRITIONAL STUDIES ON MANGO SEED KERNELS

Effect of Moringa oleifera Leaves and Seeds Powder Supplementation on Quality Characteristics of Cookies

Impact Assessment of Using Mango Seed Kernel on Milk Yield and Fatty Acids Profile in Ewes' Diets.

Quality estimation of muffin replaced with watermelon seeds powder ‏ ‏‎ ‎

Characterization of Egyptian Moringa oleifera Lipids (Whole Seeds and Kernels)