EFFECT OF NATURAL ANTIOXIDANT OF CAKE QUALITY DURING STORAGE

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

EVALUATION OF ANTIOXIDANT ACTIVITY OF SOME PLANT EXTRACTS AND THEIR EFFECTS ON THE STABILITY OF LIPIDS IN BISCUITS

ADDITION OF NATURAL ANTIOXIDANT TO RETARD CAKE RANCIDITY

EFFECT OF ADDED TOCOPHEROLS ON THE STABILITY OF PALM OLEIN AND BISCUITS CONTAINING PALM OLEIN STORED AT TROPICAL CONDITIONS

Influence of Addition Sweet Lupine Flour on Quality and Antioxidant Characteristics of Biscuits

EFFECT OF SOME NATURAL ADDITIVES SUPPLEMENTED TO SUGAR SYRUP OF HONEYBEE ON CHEMICAL COMPOSITION AND NUTRITIONAL VALUES OF PRODUCED HONEY

USING HONEY-BEE PROPLISE AS A NATURAL ANTIOXIDANT FOR SUNFLOWER OIL

0EFFECT OF HONEY BEE PROPOLIS ON THE KEEPING QUALITY OF LABNEH MADE FROM BUFFALO,S MILK

PROPOLIS EXTRACT AS A NATURAL ANTIOXIDANT FOR SUNFLOWER OIL