EFFECT OF NATURAL ANTIOXIDANT OF CAKE QUALITY DURING STORAGE

Utilization of black seeds meal for bakery products preparations

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

The effect of black cumin seed (Nigella sativa L.) oil and aqueous extract on physicochemical, antioxidant properties, and shelf life of cupcake

UTILIZATION OF SOME PLANT MATERIAL EXTRACTS TO EXTEND THE SHELF LIFE OF CUPCAKES DURING STORAGE

ADDITION OF NATURAL ANTIOXIDANT TO RETARD CAKE RANCIDITY

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

Utilization of Natural Antioxidants Extracted from by-products Using New Methods to Enhance the Oxidative Stability of Cooking Oils

UTILIZATION OF NATURAL ANTIOXIDANT EXTRACTS OF POMEGRANATE PEELS AND GUAVA SEEDS IN VEGETABLE OILS STABILITY

UTILIZATION OF ROSEMARY AND SAGE ESSENTIAL OILS IN THE IMPROVEMENT OF THE QUALITY OF CAKE AS ANTIMICROBIAL DURING HANDLING AND STORAGE