PREPARATION AND EVALUATION OF SOME DRIED VEGETABLE SOUP MIXTURES

Development of Functional Indomie Seasoning Mixtures from Natural Food Sources

PRODUCTION OF HIGH QUALITY DEHYDRATED FOOD PRODUCTS BY SIMPLE TECHNIQUE FOR SMALL PROJECTS

Preparation, Canning and Evaluation Process of Vegetable Mixture Diets (Ready-to-eat) Supplemented with Mushroom

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

PREPARATION OF INSTANT DRIED RICE/MILK BLENDS FOR QUICK USE (ORZ BELLABAN)

Studies on production of different snack blends

BASIL QUALITY AS AFFECTED BY DRYING SYSTEM, DRYING TEMPERATURE AND PLANT LAYER THICKNESS

PRODUCTION OF LOW CALORIC DEHYDRATED VEGETABLE MIXTURES

SPICE OLEORESINS TO IMPROVE CHEMICAL, MICROBIAL AND ORGANOLEPTIC CHARACTERISTICS OF BEEF SAUSAGE