الفهرس | Only 14 pages are availabe for public view |
Abstract Functional foods, in addition to their basic nutritive value contain the proper balance of ingredients to achieve better and being more effective i towards preventing illness and diseases With this view in mind, the [investigated samples included the following food stuffs . 1. Meat products such as luncheon and sausage. 2. Fruit and vegetable sources in terms of kaki arid strawberry. 3- Legume samples included lentil and green bean. 4- Faba bean and fenugreek in form of germinated and ungerminated. |