SENSORY, CHEMICAL AND BIOLOGICAL EVALUATION OF SOME PRODUCTS FORTIFIED BY WHOLE FLAXSEED

NUTRITIONAL AND SENSORIAL QUALITY OF COOKIES FOTRIFIED WITH DEFATTED FLAXSEED AND SESAME SEED MEALS

mation of the Stability and Preservation of Fresh Minced Beef Meat Enriched with Linum Usitatissimun Oil During Refrigerated Storage

PREPARATION AND EVALUATION OF LOW-FAT BURGERS AND FORTIFIED BY CHICKPEA DURING FROZEN STORAGE

USING NATURAL ADDITIVES FOR INCREASING SHELF LIFE OF PIZZA

PHESICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF CHICKEN BURGER SUBSTITUTED WITH DIFFERENT LEVELS OF CHICKPEA DURING FROZEN STORAGE

UTILIZATION OF FLAXSEEDS IN IMPROVING BREAD QUALITY

EFFECT OF ADDITION OF FULL FAT AND DEFATTED FLAXSEED FLOUR ON THE QUALITY OF PAN BREAD

INFLUENCE OF FROZEN STORAGE ON THE STABILITY OF CHICKEN MEAT

Chemical and biological studies on spreadable processed cheese made using flaxseed oil as butter substitute