PREPARATION OF SOME FOOD PRODUCTS FROM SOME UNTRADITIONAL AGRICULTURE SOURCES.

Preparation of new jams recipes using some un traditional agricultural resources

CHEMICAL AND TECHNOLOGICAL STUDIES ON SOME UNTRADITIONAL OIL SOURCES

STUDIES ON SOME NEW PRODUCTS PREPARED FROM CEREALS AND VEGETABLES BLENDS BY EXTRUSION

UTILIZATION OF SOME CEREALS BY-PRODUCTS IN FOOD INDUSTRY

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

Preparation and Evaluation of Some Weaning Foods Made from Rice and Legumes

PREPARATION AND EVALUATION OF DIFFERENT TYPES OF SAUCE FORTIFIED WITH SOME PROCESSED MEAT PRODUCTS

Utilization of horticultural by-products in functional foods preparation

PREPARATION AND EVALUATION OF SUPPLEMENTED FOODS WITH FERMENTED CEREALS AND LEGUMES FOR INFANT