Journal of the Saudi Society for Food & Nutrition

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    Changes in Chemical Composition, Available Carbohydrates and Amino Aci

    Abdel Rahma IE, Osman MA

    Sorghum, Germination, Proximate composition, Starch, Amino acids

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    Carotenoids: Extraction, Fractionation, Identification from Some Food

    Mohsen SM, Bazaraa WA, Shams El-Din MHA, Shedeed NA

    food processing wastes, extraction, fractionation, identification, spa

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    Rheological, Chemical, Nutritional and Sensory Properties of Biscuits

    Alamri MS

    Millet flour, Biscuit, Rheological properties, Nutritional quality, Se

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    Insects as a Future Human Protein Source

    A. E. Ghaly and F. N. Alkoaik

    Entomophagy, Insects, Human, Malnutrition

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    A Comparative Study on the Effect of Conjugated Linoleic Acid and Virg

    Trabzuni DM, Abu-Tarboush HM

    CLA, VCO, Antioxidant enzymes, Lipid profile