EFFECT OF REDUCING FATS BY FIBER GELS ON THE SENSORYEVALUATION, RHEOLOGICAL PROPERTIES IN BISCUITS AND ITS EFFECTS ON HYPERCHOLESTEROLEMIC RATS

STUDIES ON INTESTINAL ENZYME ACTIVITY AND NUTRITIVE VALUES OF DIETARY FIBRES IN RATS

Production of biscuits lowering cholesterol using different dietary fiber sources

SENSORY AND BIOLOGICAL EVALUATION OF CHIA AND QUINOA- FORTIFIED GLUTEN FREE-BISCUIT PRODUCTS ON CELIAC DISEASE IN RATS

EFFECT OF OAT AND OKRA FLOURS ON RATS FED ON HIGH FAT DIETS

UTILIZATION OF FOOD PROCESSING WASTES AS SOURCES OF DIETARY FIBERS AND ITS EFFECT ON LIPOPROTEINS IN RATS.

Influence of Fortification of Biscuits with Hyphaene thebaica Flour on Quality Attributes, Biochemical Parameters and Histological Examination of Pancreas in Diabetic Rats

The Effects of Supplemented Biscuit with Different Levels of Olive Pomace on Feeding Diabetic Rats

IMPROVE OF LIPID METABOLISM AND CALCIUM ABSORPTION IN HYPERCHOLESTEROLEMIC RATS BY USE OF POTATO PEEL (LOW CALORIE) AND WHEAT BRAN BREADS

EFFECT OF FEEDING ON SOME DIETARY FIBERS FOR REDUCING BLOOD CHOLESTEROL