EKB Journal Management System

Volume & Issue: Volume 2, Issue 1, June 2005, Page 1-57


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

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

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

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

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

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