Food Biotechnology Scientific Research Laboratory 1

1. A comparative study of the physiochemical and compositional properties of Edilbay sheep milk
2. Advances in Biodegradable Food Packaging Using Wheat-Based Materials: Fabrications and Innovations, Applications, Potentials, and Challenges
3. Effects of maltodextrin in freeze drying on the physical and functional properties of different type of milk powder
4. Review of the slaughter wastes and the meat by-products recycling opportunities
5. DEVELOPMENT AND OPTIMIZATION OF TECHNOLOGY OF SOFT CHEESE PRODUCTION FROM CAMEL MILK
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