Improving the Functional and Sensory Properties of Cookies by Ultrasonic Treatment of Whey Proteins von Rababah, Taha, Al-U’datt, Muhammad, Al-Mahasneh, Majdi, Alsaad, Ahmad, Gammoh, Sana, Mahili, Hana’a, Abdhamead, Khaled Bny, Almajwal, Ali, Ajouly, Tha’er, Bartkute-Norkuniene, Vaida

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Sensory properties of green table olives prepared by different fermentation processes von Rababah, Taha, Alu'Datt, Muhammad, Al-Mahasneh, Majdi, Gammoh, Sana, Mahili, Hana'a, Ajouly, Tha'Er, Tranchant, Carole C., Bartkute-Norkuniene, Vaida

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Effect of different fermentation processes on the phytochemical properties of green table Olives von Rababah, Taha M., Al- u’datt, Muhammad, Al-Mahasneh, Majdi, Gammoh, Sana, Mahili, Hana’a, Ajouly, Tha’er

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Effect of different fermentation processes on the phytochemical properties of green table Olives/Efeito de diferentes processos de fermentacao nas propriedades fitoquimicas de azei... von Rababah, Taha M, u'datt, Muhammad Al, Mahasneh, Majdi Al, Gammoh, Sana, Mahili, Hana'a, Ajouly, Tha'er

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Effect of different fermentation processes on the phytochemical properties of green table Olives von Rababah, Taha M., U’datt, Muhammad Al, Al-Mahasneh, Majdi, Gammoh, Sana, Hana’a Mahili, Tha’er Ajouly

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