PHYSICAL AND FUNCTIONAL PROPERTIES OF JERUSALEM ARTICHOKE FLOUR PRODUCED BY DIFFERENT DRYING METHODS

EVALUATION OF JERUSALEM ARTICHOKE AS A FUNCTIONAL INGREDIENT IN COOKIES PRODUCTION

Effect of some treatments of Jerusalem artichoke tubers on the resulted powder for food process uses

Effect of varieties and harvesting time on yield, chemical composition, and quality of a product similar to chips produced from Jerusalem artichoke

PHYSIOCHEMICAL AND COOKING PROPERTIES OF RICE TREATED WITH DIFFERENT DRYING METHODS

PHYSIOLOGICAL STUDIES ON JERUSALEM ARTICHOKE 2- EFFECT OF HARVESTING DATES, WRAPPING FILM AND STORAGE TEMPERATURE ON QUALITY ATTRIBUTES OF JERUSALEM ARTICHOKE (LOCAL CULTIVAR) DUR

Chemical, Sensory and Microbiological Properties of Fleshy Tomatoes and Orange-fleshed Sweet Potatoes dried by Different Techniques

STUDIES ON THE FEEDING VALUE OF TUBERS FROM JERUSALEM ARTICHOKE (Helianthus tuberosus L.) FRESH OR ENSILED WITH AMMONIATED RICE STRAW .

PHYSIOLOGICAL STUDIES ON JERUSALEM ARTICHOKE 1- PRODUCTIVITY AND QUALITY OF JERUSALEM ARTICHOKE IN THE NEW RECLAIMED LANDS.

Utilization of Jerusalem artichoke (Helianthus tuberosus L.) tubers powder in preparing healthy crackers with antioxidant, anti-inflammatory, and anti-diabetic properties "in vit