TECHNOLOGICAL, CHEMICAL AND NUTRITIONAL STUDIES TO IMPROVE SOME BAKERY PRODUCTS

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

PRODUCTION OF WHITE SOFT CHEESE FORTIFIED WITH NATURAL ANTIOXIDANTS AS A FUNCTIONAL DAIRY FOOD

EXTRACTION OF POLYPHENOLIC COMPOUND FROM TOMATOES PEEL AS NATURAL ANTIOXIDANT TO BE KEEPING CAKE QUALITY DURING STORAGE.

QUALITY OF CHOCOLATE ICE MILK SUPPLEMENTED WITH DRIED BLACK GRAPE POMACE

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

UTILIZATION OF CAROTENOID PIGMENTS EXTRACTED FROM TOMATO PEEL AS NATURAL ANTIOXIDANTS AND COLORANTS IN SUNFLOWER OIL AND SPAGHETTI

UTILIZATION OF ACEROLA FRUIT AS A SOURCE OF POWERFUL ANTIOXIDANT FOR ENRICHMENT OF SOME PROCESSED FOODS [

YIELD MAXIMIZATION AND CHOCOLATE SPOT CONTROL OF SOME FABA BEAN CULTIVARS BY ANTIOXIDANTS

Quality Characteristics of Compound Chocolate Enriched with Dried Indian Cherry Fruit Pulp