OPTIMIZATION OF MILK TYPE AND PHYSICAL FACTORS FOR REDUCTION OF ALCOHOL CONTENT IN KEFIR

CHEMICAL AND NUTRITIONAL EVALUATION OF FORTIFIED BISCUITS WITH DRIED Spirulina ALGAE

EFFECT OF SPRAYING ORGANIC ACID ON YIELD AND FRUIT QUALITY OF "ANNA" APPLE TREES AND ITS EFFECT ON NUTRITIONAL VALUE OF YOGHURT

QUALITY CHARACTERISTICS AND ANTIOXIDANT ACTIVITY OF STIRRED YOGHURT FORTIFIED WITH DESERT TRUFFLE

PRODUCTION AND EVALUATION OF HEALTHY SNACKS FROM SOME SEED, GRAIN AND HERBS CULTIVATED IN EGYPT

UTILIZATION OF TOMATO INDUSTRY BY-PRODUCTS IN PRODUCTION OF PAN BREAD.