PREPARATION AND CHARACTERIZATION OF STARCH BASED EDIBLE/ BIODEGRADABLE FILMS

UTILIZATION OF TOMATO CANNERY WASTES (SEEDS) IN FOOD PURPOSES

EFFECT OF SOME STORAGE CONDITIONS ON THE PHYSICAL AND TECHNOLOGICAL PROPRIETIES OF RAW, PARBOILED AND QUICK COOKING RICE

PHYSICO-CHEMICAL AND TECHNOLOGICAL STUDIES ON PERSIMMON FRUITS: 1- PHYSICO-CHEMICAL STUDIES ON PERSIMMON FRUITS

THE ROLE OF PHYTASE ON THE QUALITY OF THREE TYPES OF EGYPTIAN BREADS

A BROAD-SPECIFICITY Β-GLUCOSIDASE FROM A WILD TYPE OF YEAST ISOLATE AND ITS POTENTIAL USE IN FOOD INDUSTRY