BY-PRODUCTS OF TOMATO PROCESSING AS A SOURCE OF FUNCTIONAL COMPOUNDS

ENHANCING OF MILK BEVERAGES

PRODUCTION OF CLEAR APPLE JUICE USING COMMERCIAL PECTINASES

PRODUCTION OF CLOUDY APPLE DRINKS USING PECTINASES

EFFECT OF ADDING TRANSGLUTAMINASE ON THE PROPERTIES OF FERMENTED MILK

FACTORS AFFECTING RETENTION OF RENNET IN CURD

PRODUCTION OF AMYLASE ENZYMES BY FILAMENTOUS FUNGI

PRODUCTION OF BIO-ETHANOL AND ASSOCIATED BY-PRODUCTS FROM POTATO STARCH RESIDUE STREAM BY SACCHAROMYCES CEREVISIAE

NUTRITIONAL VALUE AND NATURAL OCCURRENCE OF MYCOBIOTA AND AFLTOXINS IN WHEAT and maize GRAINS

PESTICIDE RESIDUES IN TUBERS OF SOME POTATO VARIETIES GROWN IN EGYPT

CHEMICAL COMPOSITION, ASCORBIC ACID AND ANTIOXIDANT ENZYMES OF SOME POTATO VARIETIES

RETENTION OF ORANGE PEEL OIL DURING MICROENCAPSULATION: INFLUENCE PROCESS AND WALL MATERIAL