Utilization of Potato-Chips Waste for Production of High Economic Value Products: I- Production of Baker’s Yeast

Relationship Between Colour Improvement and Metallo-Chlorophyll Complexes During Blanching of Peas and Broccoli

Utilization of Potato-Chips Waste for Production of High Economic Value Products: II- Production of Citric Acid by Solid-State Fermentation

Extraction, IdentificationandEvaluationofAntioxidantActivityinSomeHerbs and Spices

Chemical, Nutritional and Sensory Evaluation of Two Traditional Egyptian Sweet Products

Stability of Lycopene, β–Carotene and Vitamin A in Tomatoes and Some Tomato Products

Functional Candy Products (Sweets): An Article in arbic