Preparation and Evaluation of Oleogels Incorporated with Moringa oleifera Leaves Extract in Biscuits Production

Effect of Some Different Lipids and Oil on the Quality Parameters of Biscuit's Industry

THE POTENTIAL APPLICATION OF SOME UNUTILIZED SEED OILS AS FUNCTIONAL COMPONENTS IN BETIFORE MAKING

Evaluation of some Functional Characteristics of Butter Oil vs. some Vegetable Oils

FATTY ACIDS COMPOSITION OF FATS USED IN SOME EGYPTIAN BISCUITS

SOME VEGETABLE OILS, BUTTER' FAT AND THEIR BLENOS: PH7YSICO-CHEMICA PROPERTIES AND EFFECT OF OEEP FRYING THEREON.

UTILIZATION OF SOME NON-EDIBLE OILS AS FATLIQUORING PRODUCTS IN LEATHER TANNING

EFFECT OF INCORPORATING FATS OF DIFFERENT ANIMAL SPECIES ON PROXIMATE CHEMICAL ANALYSIS, COOKING CHARACTERISTICS AND DETERIORATION CRITERIA OF BEEF FRESH SAUSAGES

Biological Evaluation of Ostrich Oil and Its Using for Production of Biscuit

EFFECT OF USING FATS OF DIFFERENT ANIMAL SPECIES ON FATTY ACID PROFILE, SENSORY QUALITY OF BEEF FRESH SAUSAGES