| 51 |
Influence of Roasting Treatments on Oil Quality Properties of Two Sesame Seed Varieties |
2020 |
| 52 |
Nutritional and technological effect of whole sorghum (sorghum bicolor L) grains flour as a supplementation agent in bread and chicken burger processing. |
2020 |
| 53 |
Synthesis and characterization of a novel rice bran protein-cerium complex for the removal of organophosphorus pesticide residues from wastewater |
2020 |
| 54 |
The molecular structure, morphology, and physicochemical property and digestibility of potato starch after repeated and continuous heat–moisture treatment |
2020 |
| 55 |
Extraction and Utilization of Tomato Peels Lycopene as Antioxidant and Natural Colorants in Beef Burger.
|
2019 |
| 56 |
Utilization of red carrot roots (Daucus carota L) by products as a source of natural pigments |
2019 |
| 57 |
Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies
|
2019 |
| 58 |
Carcass Characteristics and Nutritional Composition of Some
Edible Chicken By-products |
2019 |
| 59 |
Carcass Characteristics and Nutritional Composition of Some
Edible Chicken By-products |
2019 |
| 60 |
Carcass Characteristics and Nutritional Composition of Some
Edible Chicken By-products |
2019 |
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