Nutritional Improvement and Rheological Characteristics of Tere (Rokak) Bread Supplemented with Inulin or Wheat Bran
Effect of Different Preservation Methods on some Physiochemical, Microbial and Sensory Properties of Doina as Fermented Cereal Dairy product
EFFECT OF USING OF LIQUID WHEY CHEESE ON SOME PHYSICAL CHARACTERISTICS AND SENSORY EVALUATION OF YELLOW LAYER CAKES
