EFFECT OF NATURAL ANTIOXIDANT OF CAKE QUALITY DURING STORAGE

ADDITION OF NATURAL ANTIOXIDANT TO RETARD CAKE RANCIDITY

UTILIZATION OF SOME PLANT MATERIAL EXTRACTS TO EXTEND THE SHELF LIFE OF CUPCAKES DURING STORAGE

EXTRACTION OF POLYPHENOLIC COMPOUND FROM TOMATOES PEEL AS NATURAL ANTIOXIDANT TO BE KEEPING CAKE QUALITY DURING STORAGE.

UTILIZATION OF DEFATTED BLACK CUMIN AND ITS EXTRACT AS NATURAL ANTIOXIDANTS TO KEEPING QUALITY OF CAKE DURING STORAGE

Fortification of Cake with Sweet Potato and Beetroot Flour as Natural Antioxidant During Storage

ANTIOXIDANT ACTIVITIES OF EXTRACTS FROM OLIVE OIL AND OLIVE WASTES AND THEIR EFFECTS ON THE SHELF LIFE OF FOOD PRODUCTS

Utilization of Faba Bean Hulls (Seeds Coat )as a Source to Produce Antioxidants

The effect of black cumin seed (Nigella sativa L.) oil and aqueous extract on physicochemical, antioxidant properties, and shelf life of cupcake

UTILIZATION OF NATURAL ANTIOXIDANT EXTRACTS OF POMEGRANATE PEELS AND GUAVA SEEDS IN VEGETABLE OILS STABILITY