FUNCTIONAL PROPERTIES OF FABA BEAN PROTEIN AND EFFECT OF ENZYMATIC HYDROLYSIS ON ITS ANTIOXIDANT ACTIVITY

UTILIZATION OF SOME VEGETABLES WASTES AND BY- PRODUCTS AS NATURAL SOURCES OF ANTIOXIDANTS

Utilization of Some Vegetables and Fruits Waste As Natural Antioxidants

UTILIZATION OF DATE SEEDS POWDER AS ANTIOXIDANT ACTIVITIES COMPONENTS IN PREPARATION OF SOME BAKING PRODUCTS

Canola Seed Meal as a Potential Source of Natural Antioxidant

YIELD MAXIMIZATION AND CHOCOLATE SPOT CONTROL OF SOME FABA BEAN CULTIVARS BY ANTIOXIDANTS

Effect of Faba bean seed sprouting using saline water on its antioxidant properties

Utilization of Nabaq Fruit Nutritional Value and Antioxidant Activity in Some Food Products

Utilization of Natural Antioxidants Extracted from by-products Using New Methods to Enhance the Oxidative Stability of Cooking Oils

EFFECT OF NATURAL ANTIOXIDANT EXTRACTED FROM HULLS OF Vicia faba ON CAKE SHELF LIFE.