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Research Article - (2016) Volume 7, Issue 9

Effect of Baked, Whipped and Fermentation on Antioxidant Activity in Red Raspberries

Darwesh AZ¹^*, Bayomy H² and Rozan M²: ¹Dairy Science and Technology Department, Faculty of Agriculture, Assiut University, Egypt; ²Food Science and Technology Department, Faculty of Agriculture, Damanhour University, Behira, Egypt

^*Corresponding Author: