UTILIZATION OF FRUITS AND VEGETABLES BY-PRODUCTS IN THE MANUFACTURE OF BEEF BURGER

CHEMICAL AND TECHNOLOGICAL STUDIES ON SOME UNTRADITIONAL OIL SOURCES

Chemical and Technological Evaluation of Avocado Fruit Wastes for Enhancing Functional Properties of Some Foods

CHARACTERIZATION, NUTRITIONAL AND FUNCTIONAL PROPERTIES OF QUINOA FLOUR AND ITS PROTEIN ISOLATE

Impact of Defatted Chia Seeds Flour Addition on Chemical, Rheological, and Sensorial Properties of Toast Bread

Impact of Defatted Chia Seeds Flour Addition on Chemical, Rheological, and Sensorial Properties of Toast Bread

THE PRODUCTION OF HIGH-PROTEIN EXTRUDED CORN SNACKS FORMULATED WITH QUINOA SEED AND MORINGA LEAF POWDER

Utilization of Flaxseed Oil as Releasing For Some Natural Pigments and Antioxidants

Assessment of Some Extracted Vegetable Oils from Nonconventional Sources

A Study of the Physical, Chemical, Phytochemical and Nutritional Properties of Wild Silybum marianum L. Seeds Oil to Investigate Its Potential Use to Boost Edible Oil Self-Suffic