Evaluation of pies fortified with aqueous extract rich in phenols of peanut skin

Physicochemical and Functional Properties, Nutritional Value andBioactive Compounds of Some Composite Flours

Physicochemical evaluation of carob pods (<i>Ceratonia siliqua</i> L.) powder and the effect of its addition on cupcake quality

Chemical and Technological Evaluation of Avocado Fruit Wastes for Enhancing Functional Properties of Some Foods

NOVEL FUNCTIONAL POMEGRANATE LEATHER REPLACEMENT WITH DEEP PURPLE CARROT F1 JUICE

PRODUCTION OF HEALTHY SAUSAGE WITH TOMATO PEEL POWDER AND POMEGRANATE PEEL POWDER

Effect of Anthocyanins Extracted from Peanut Skins, Roselle Calyces and Outer Peels of Onions on Quality and Colour Stability of Yoghurt Beverages during Storage

CHARACTERIZATION, NUTRITIONAL AND FUNCTIONAL PROPERTIES OF QUINOA FLOUR AND ITS PROTEIN ISOLATE

EFFECT OF ADDING GRAPE SEED POWDER AND IT’S EXTRACT ON THE COMPOSITION AND PROPERTIES OF PROCESSED CHEESE ANALOGUES

Quality assurance of functional biscuits produced from red kidney beans flour