Preparing Untraditional Kishk Formula with Purslane as Natural Source of Bioactive Compounds

Effect of Flaxseed Oil on Feeding Dairy Friesian Cows on the Fatty Acid and Chemical Composition of Milk and Physiochemical Properties of Yoghurt

Utilization of Food by Products in Preparing Low-Calorie Biscuits

Effect of Soaking and Malting Process on Chemical Compostion, Bioactive Compounds and Antioxidant Activity of some Egytian Barley Varities