Utilization of horticultural by-products in functional foods preparation

UTILIZATION OF PLANT SOURCES TO PRODUCE SHERBET

Utilization of some natural plants sources in producing new product (gummy jelly candy)

A Possibility of utilization of Mallow (MaIva sylvestris) and Hummayd (Rumex vesicarius) leaves for improving serum lipid profiles in hypercholesterolemic rats

EVALUATION OF SOME MULBERRY SPECIES AND THEIR SUITABILITY FOR PROCESSING JAMS

UTILIZATION OF SOME NATURAL PLANT SOURCES IN PRODUCTION OF SOME ICE DRINKS FOR CHILDREN

UTILIZATION OF ACEROLA FRUIT AS A SOURCE OF POWERFUL ANTIOXIDANT FOR ENRICHMENT OF SOME PROCESSED FOODS [

Chemical and Technological Studies on Manufactured Segments from Juices of Opuntia, Pumpkin and white Mulberry

UTILIZATION OF ARTICHOKE LEAVES AS HEALTHY DRINK

SOME VEGETABLE AND FRUIT WASTES AS ADDITIONAL SOURCE OF USED PECTIN IN JELLIES AND JAMS PREPARATION