NUTRITIONAL AND FUNCTIONAL PROPERTIES OF FLAXSEED PROTEIN PRODUCTS

Chemical Composition and Functional Properties of Some Fruit Seed Kernel Flours

PHYSICAL AND MECHANICAL PROPERTIES OF JOJOBA SEEDS

CHEMICAL AND BIOLOGICAL EVALUATION OF JOJOBA SEEEDS AND JOJOBA MEAL (Simmondsia chinensis) IN COMPARISON WITH SOME OTHER PLANT PROTEIN SOURCES.

NUTRITIONAL QUALITY OF Jatropha curcas SEEDS AND EFFECT OF SOME BIOLOGICAL AND CHEMICAL TREATMENTS ON THEIR ANTINUTRITIONAL FACTORS

UTILIZATION OF PUMPKIN PULP AND SEEDS FLOURS AS NUTRIENT SUPPLEMENT OF WHEAT FLOUR BISCUITS

NUTRITIONAL EVALUATION OF TREATED JOJOBA MEAL BY ASPERGILLUS ORYZAE AS SHEEP FEED

Physico-Functional Properties, Nutritional Quality, and Sensory Characteristics of Pumpkin Peel Puree Fortified Biscuit

PROPERTIES OF ROSELLE SEEDS (Hibiscus sabdauriffa L.) AS A NEW SOURCE OF OIL

NUTRITIONAL AND SENSORIAL QUALITY OF COOKIES FOTRIFIED WITH DEFATTED FLAXSEED AND SESAME SEED MEALS