CHEMICAL,SENSORY AND BIOLOGICAL EVALUATION OF BREAD PREPARED USING SOME HERBS AS SOURCE OF BIOACTIVE COMPOUNDS

BIOLOGICAL STUDIES ON FLAT BREAD FORTIFIED WITH DIFFERENT SOURCES OF ZINC

CHEMICAL AND BIOLOGICAL STUDIES ON FUNCTIONAL BISCUITS

EFFECT OF FOLIAR APPLICATION OF SOME NUTRIENTS ON MAIZE EARS ROT DISEASE, SYNTHASE OF ANTI-DEFENSE COMPOUNDS, QUALITY OF MAIZE GRAINS AND BREAD

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

CHEMICAL, NUTRITIONAL AND BIOLOGICAL EVALUATION OF NUTRITIONAL SUPPLEMENT PREPARED WITH GERMINATED DATE PALM SEEDS POWDER AND OTHER TRADITIONAL FOOD ITEMS

TECHNOLOGICAL, CHEMICAL AND NUTRITIONAL STUDIES TO IMPROVE SOME BAKERY PRODUCTS

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

Biological Studies on Producing Samoli Bread Supplement with Irradiated Sunflower Flour by Gamma Rays

Chemical and Biological Evaluation of Some Products from Quinoa-Based Blends for Celiac Disease