Evaluation of The Properties of Frankincense Powder and Its Water Extracts and The Effect of Its Addition on Guava Nectar Characteristics

EFFECT OF VARIOUS LEVELS OF GINGER AND SUMAC ON THE QUALITY OF FRESH BEEF SAUSAGE DURING REFRIGERATED STORAGE

Effect of Ginger Rhizomes Extracts on Keeping Quality and Oxidative Stability of UF-White Soft Cheese

EFFECT OF USING GINGER POWDER AS NATURAL FEED ADDITIVE ON PERFORMANCE AND CARCASS QUALITY OF BROILER CHICKS

Improving Bioactive Compounds and Antioxidant Activity of Fruit Nectar Blends Using Some Medicinal Extracts

EFFECT OF PROCESSING CONDITIONS ON PROPERTIES OF POMEGRANATE SYRUP

SOME PARAMETERS AFFECTING APRICOT NECTAR QUALITIY

Bioactive Compounds in Some Citrus Peels as Affected by Drying Processes and Quality Evaluation of Cakes Supplemented with Citrus Peels Powder

Physiochemical and Sensory Properties of Nectar Processed From Guava and Papaya

EFFECT OF SOME NATURAL SWEETENERS ON YOGHURT WITH FRUIT (KUMQUAT) DURING STORAGE