UTILIZATION OF MUSHROOM POWDER FOR SUBSTITUTING DRIED SKIMMILK IN THE MANUFACTURE OF PROCESSED CHEESE SPREAD

Utilization of horticultural by-products in functional foods preparation

UTLIZATION OF FRUIT AND VEGETABLE WASTE POWDERS FOR FORTIFICATION OF SOME FOOD PRODUCTS

UTILIZATION OF SOME CEREALS BY-PRODUCTS IN FOOD INDUSTRY

UTILIZATION OF SESAME PROCESSING BYPRODUCTS IN PREPARING SOME FUNCTIONAL BAKERY PRODUCTS

UTILIZATION OF WHEAT GERM IN SOME FOOD PRODUCTS

Utilization of Agro-Wastes to Produce Oyster Mushroom (Pleurotus ostreatus) with High Antioxidant and Antimicrobial Activities

UTILIZATION OF MANGO KERNELS FLOUR IN THE IMPROVEMENT OF BAKERY PRODUCTS

Production of Low Fat Yogurt Fortified with Mushroom Stalk Powder as Source of Antioxidant Dietary Fibers

Evaluation of Wheat Flour Bread Fortified With Dried Mushroom