USING SPREADABLE TOFU BLENDS IN THE PREPARATION OF CROISSANTS

Development Of Processed Cheese Spread Using Ras Cheese With Fruits and Vegetables

Effect of Additive Som Plant oils on the Chemical, Microbiological and Organoleptic Quality of White Soft Cheese تأثیر اضافه بعض الزیوت النباتیة على خواص الجودة الکیمیائیة والمیکر

PREPARATION AND NUTRITIONAL EVALUATION OF BABY FOOD MIXTURES BASED ON VEGETABLE PROTEIN

Composition and some Properties of Processed Cheese Spread Made from Blends Containing different Quantities of The Same Main Ingredients ترکيب و بعض خواص معجون الجبن المطبوخ المصن

Chemical and technological studies on some formula from seeds and beans دراسات كيميائية وتكنولوجية على بعض تركيبات البذور والحبوب

The Effects of Quinoa and Chickpeas Flours on the Physical, Chemical, Functional and Sensorial properties of Tarhana Soup

CHEMICAL, SENSORY, PHYSICAL AND MICROBIOLOGICAL EVALUATION OF THREE NOVEL MILK BEVERAGES FOR CHILDREN

Chemical Composition and Technological Studies on the Production of some Healthy Snacks Containing Chia Seeds

NUTRITIONAL PROPERTIES OF SOME FUNCTIONAL CEREALS’ EXTRACTS AND FRUIT JUICES