EVALUATION OF SOME PRODUCTS PREPARED FROM SWEET POTATO VARIETIES

THE RELATIONSHIP BETWEEN RHEOLOGICAL PROPERTIES, COLOR AND STRUCTURAL CHARACTERIZATION OF TOMATO PASTE (COLD-BREAK) DURING PROCESSING

UTILIZATION OF SOME VEGETABLES LEAVES IN PROCESSING SOME TRADITIONAL FOOD (MAHSHY)

ENHANCEMENT OF PROBIOTIC VIABILITY IN BIO-YOGHURT

EFFECT OF ADDING SOME LACTIC ACID BACTERIA ON THE ACCELERATION RIPENING OF RAS CHEESE SLURRY

QUALITY OF DANI CHEESE MADE FROM GOAT'S MILK FROM DIFFERENT BREEDS

PATULIN IN APPLE FRUITS: I. SURVEY OF PATULIN IN DIFFERENT EGYPTIAN APPLE VARIETIES

PATULIN IN APPLE FRUITS: II. EFFECT OF APPLE TREATMENTS WITH SOME CHEMICAL SANITIZERS ON PATULIN PRODUCTION BY Penicillium expanusm

STUDY THE EFFECT OF PACKAGING AND PRE-PACKAGING TREATMENTS ON SHELF LIFE AND QUALITY OF MINIMALLY PROCESSED FRESH GARLIC

EFFECT OF FEEDING WITH MORINGA SEEDS ON SOME BIOLOGICAL AND BIOCHEMICAL PARAMETERS IN EXPERIMENTAL RATS

EVALUATION AND UTILIZATION OF OLIVE EXTRACTS POLYPHENOLS AS NATURAL ANTIOXIDANTS

QUALITY ATTRIBUTES OF SOME BREADS MADE FROM WHEAT FLOUR SUBSTITUTED BY DIFFERENT LEVELS OF WHOLE AMARANTH MEAL