EKB Journal Management System


1.	TOCOPHEROLS: THEIR ROLE IN STABILIZING ANHYDROUS BUTTER-FAT (Ghee) AND BUTTER COOKIES
	Pages 1-8

	View Article PDF 227.38 K

2.	IDENTIFICATION OF SOME VOLATILE COMPOUNDS EX-TRACTED FROM CERTAIN MEDICAL PLANTS
	Pages 9-18

	View Article PDF 387.32 K

3.	EFFECT OF ADDED TOCOPHEROLS ON THE STABILITY OF PALM OLEIN AND BISCUITS CONTAINING PALM OLEIN STORED AT TROPICAL CONDITIONS
	Pages 19-27

	View Article PDF 524.81 K

4.	POTENTIAL UTILIZATION AND HEALTHY EFFECTS OF DOUM PALM FRUITS IN ICE CREAM AND SESAME BUTTER (TEHENA)
	Pages 29-39

	View Article PDF 523.55 K

5.	APPLICATIONS OF DIGITAL IMAGE ANALYSIS (DIA) TO FOOD-QUALITY ASSESSMENT: AN OVERVIEW
	Pages 41-50

	View Article PDF 309 K

TOCOPHEROLS: THEIR ROLE IN STABILIZING ANHYDROUS BUTTER-FAT (Ghee) AND BUTTER COOKIES