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RHEOLOGICAL AND SENSORY EVALUATION OF SOME SNACKS MODIFIED TO IMPROVE THEIR NUTRITIVE AND HEALTH VALUE
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A COMPARATIVE BIOLOGICAL STUDY, RELATED TO THE THERAPEUTICALLY EFFECTS OF PAN BREAD PROVIDED WITH SOME NATURAL FOODSTUFFS UTILIZED, ON THE EXPERIMENTAL RATS
Article
CALORIC VALUE AND SENSORY PROPERTIES OF HAYANY DATE SUPPORTED BY DIFFERENT PROTIEN SOURCES
Article
EFFECT OF DRYING METHODS ON CHEMICAL COMPOSITION AND SENSORY PROPERTIES OF AMRY DATE
Article
INCIDENCE OF Escherichia coli IN CERTAIN EGYPTIAN DAIRY PRODUCTS
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Volume 33 - Issue 1
Created At
22 Jan 2023
Modified at
22 Jan 2023