EFFECT OF SOYA AND WHEY PROTEINS ON THE SENSORY AND PHYSICOCHEMICAL PROPERTIES OF SET YOGHURT

EFFECT OF POTASSIUM CHLORIDE AS A SALT REPLACED ON THE QUALITY OF BUFFALO'S MOZZARELLA CHEESE

PRODUCTION AND EVALUATION OF KHOA AS A NEW SWEET DAIRY PRODUCT FOR EGYPTIAN MARKET.

EFFECT OF USING ARTICHOKE AS A SOURCE OF INULIN ON LOW CALORIE ICE CREAM QUALITY

PROTECTIVE EFFECT OF GRAPE SEEDS POWDER AND OIL AGAINST HYPERCHOLESTEROLEMIA IN RATS

EFFECT OF IRRADIATION ON RHEOLOGICAL AND BAKING PROPERTES OF FLOUR WHEAT GRAIN .

IMPROVING BISCUIT NUTRITIONAL VALUE USING QUINOA FLOUR