UTILIZATION OF SOME CEREALS BY-PRODUCTS IN FOOD INDUSTRY

The Utilization of Wheat Germ in Burger Preparation

UTILIZATION OF WHEAT ALTERNATIVES TO PRODUCE FLAT BREAD WITH HIGH NUTRITIONAL VALUE

UTILIZATION OF SESAME PROCESSING BYPRODUCTS IN PREPARING SOME FUNCTIONAL BAKERY PRODUCTS

UTILIZATION OF MANGO KERNELS FLOUR IN THE IMPROVEMENT OF BAKERY PRODUCTS

Utilization of some Chicken Edible Internal Organs and Wheat Germ in Production of Sausage

UTILIZATION OF WHEAT PROTEINS AS A NUTRITIOUS, PRACTICAL MEAT SUBSTITUTE

UTILIZATION OF BARLY AND AMARANTHUS SEEDS IN BISCUIT PROCESSING

UTILIZATION OF SOME MILK BY-PRODUCTS AND CHICKPEA FOR PREPARING WEANING FOODS

INCORPORATION OF BARLEY WHOLE MEAL IN SOME DAIRY AND FOOD PRODUCTS