Research Registration

# Research Title Attachements
1
effect of pumpkin powder establishes on the nutritional, texture and sensory characteristics of donuts compared with traditional donuts
2
textural and sensory properties of ricotta cheese made from buffalo and goats milk
3
effect of beta-glucan as a fat replacer on physiochemical and sensory properties of sheep milk yoghurt
4
evaluation of microbial transglutaminase addition on some properties of cow milk zin co-precipitate