ISSN: 2157-7110
исследовательская статья
Production of Pre-ripened Provolone Cheese and Quality Characterization Using Blends of Whole Milk
Nutritive Composition and Physicochemical Properties and Oil Contents of Okra (Abelmoschus esculentus L.) Seed in Middle Awash, Ethiopia
The Effect of Blending Ratio on Rehological Property of Wheat Based Composites Dough