Research Evaluation

# Research Title Level Attachements
1
تاثير الكيتوسان على كمواد تغليف على خواص ثمار الموز
National
2
تاثير الستيفيا على خواصنوعين من نكتار الفاكهة
National
3
Effect of stevia substitution on physical, chemical and sensory properties of low-calorie apricot jam
National
4
Using of some alternative sweeteners in the production of low- energy Turkish dessert (Lokum)
National
5
PRODUCTION OF LOW-CALORIE MANDARIN NECTAR SWEETENED WITH STEVIA AND ITS EFFECT ON QUALITATIVE AND SENSORY PROPERTIES
National
6
The role of Lactobacillus casei on some physiological and biochemical parameters in male laboratory rats infection with salmonellosis
National
7
Civil cheese
National
8
effects of climate changes on food quality
National
9
Bioactive compound in milk
National