Enzymatic Protein Hydrolysates of Common Carp Fish: II. Antioxidant Activity

Effect of Some Technological Practices on Solanine in Potato Tubers

Quality of Bottled Potable Water Locally Consumed in Egypt

Application of Laser in Food Technology: An Overview

A New Functional Yogurt Supplemented with Ginseng

Physicochemical Characteristics and Storage Stability of Palm Olein and Red Palm Olein