Utilization of black seeds meal for bakery products preparations

UTILIZATION OF SOME CEREALS BY-PRODUCTS IN FOOD INDUSTRY

UTILIZATION OF DEFATTED SESAME FLOUR IN FORMULATION OF CHICKEN SAUSAGES AND ITS EFFECT ON STORAGE STABILITY AND MICROBIAL LOAD

UTILIZATION OF MANGO KERNELS FLOUR IN THE IMPROVEMENT OF BAKERY PRODUCTS

EFFECT OF DEFATTED SESAME FLOUR ON THE RHEOLOGICAL PROPERTIES AND BAKING QUALITY OF COOKIES

UTILIZATION OF BARLY AND AMARANTHUS SEEDS IN BISCUIT PROCESSING

UTILIZATION OF SOME FOOD INDUSTRIES BY·PRODUCTS TO PRODUCE HIGH FIBER, HIGH PROTEIN RICE·BASED EXTRUDATES

UTILIZATION OF FLAXSEEDS IN IMPROVING BREAD QUALITY

UTILIZATION OF DATE SEEDS POWDER AS ANTIOXIDANT ACTIVITIES COMPONENTS IN PREPARATION OF SOME BAKING PRODUCTS

UTILIZATION OF DEFATTED BLACK RICE BRAN IN WHEAT BREAD PREPARATION FOR ENHANCING NUTRITIONAL AND FUNCTIONAL PROPERTIES