Effect of total and partial replacing the Milk Powder Used in the Made of Ice Cream by the Whey Protein Concentrate and Soy flour on Product Quality.

Quality Parameters of Cane Juice and its Liquors During the Processing Stages of Raw Sugar under Prevailing Industrial Conditions.

Influence of Cumin and Thyme Aqueous Extracts on the Activity of some Starter Cultures.

Physiochemical and Sensory Evalution of some Bakery Products Supplemented with Unripe Banana Flour as a Source of Resistant Starch