BIOCHEMICAL AND TECHNOLOGICAL EVALUATION OF BISCUITS SUPPLEMENTED WITH NUTRITIONAL PLANT SOURCES RICH IN ANTIOXIDANTS

EVALUATION OF ANTIOXIDANT ACTIVITY OF SOME SPICES AND THEIR APPLICATION IN CROISSANT AND FILLING CREAM

Evaluation of Mandarin and Navel Orange Peels as Natural Sources of Antioxidant in Biscuits

ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES OF SOME PLANT EXTRACTS

EVALUATION OF NATURAL ANTIOXIDANTS EXTRACTED FROM RICE MILLING BY PRODUCTS

EVALUATION OF LYCOPENE EXTRACTED FROM TOMATO PROCESSING WASTE AS A NATURAL ANTIOXIDANT IN SOME BAKERY PRODUCTS

EFFECT OF THE ADDITION OF PROPOLIS EXTRACT AS NATURAL ANTIOXIDANT ON THE KEEPING QUALITY OF BISCUIT DURING STORAGE

EVALUATION AND UTILIZATION OF OLIVE EXTRACTS POLYPHENOLS AS NATURAL ANTIOXIDANTS

Extraction, IdentificationandEvaluationofAntioxidantActivityinSomeHerbs and Spices

ANTIOXIDANT ACTIVITY OF SOME SAGE LEAVE EXTRACTS