مقارنة الخواص الکيميائية و الفيزيائية و الريولوجية لبعض الاقماح المحلية الليبية

NUTRITIONAL QUALITY, PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF CAMEL MILK IN NORTH SINAI GOVERNORATE

PROCESSING OF DATE HONEY

EFFECT OF FORTIFICATION PAN BREAD WITH LUPINE FLOUR ON THE CHEMICAL, RHEOLOGICAL AND NUTRITIONAL PROPERTIES

EFFECT OF PACKAGING MATERIALS ON QUALITY OF ORANGE JUICE

GROWTH, SURVIVAL AND ADAPTATION OF Shigella flexneri UNDER ACIDIC CONDITIONS RELEVANT TO THOSE APPLIED DURING DAIRY PROCESSING

EFFECT OF ADDITION OF WHOLE CEREALS FLOUR ON RHEOLOGICAL AND CHEMICAL PROPERTIES OF PAN BREAD

EFFECT OF PRESERVATION METHODS ON GREEN AND RED CABBAGE QUALITY TO USE AS NUTRACEUTICAL FOOD INGREDIENTS