NUTRITIONAL AND FUNCTIONAL PROPERTIES OF FLAXSEED PROTEIN PRODUCTS

EFFECT OF THERMAL PROCESSING ON TOTAL PHENOLS, MYRICETIN AND QUERCETIN, VITAMIN C AND ANTIOXIDANT ACTIVITY OF SOME VEGETABLES

CORN AND RICE EXTRUDATES SUPLEMENTED BY SPENT HEN MEAT

HYGIENIC SAFETY AND PHYSICO-CHEMICAL PROPERTIES OF SOME IMPORTED MILK POWDER IN THE EGYPTIAN MARKET

UTILIZATION OF SOME FOOD INDUSTRIES BY·PRODUCTS TO PRODUCE HIGH FIBER, HIGH PROTEIN RICE·BASED EXTRUDATES

TECHNOLOGICAL, CHEMICAL AND NUTRITIONAL STUDIES TO IMPROVE SOME BAKERY PRODUCTS

OCHRATOXIN A IN HUMAN DIET AND URINE AND ITS REDUCTION BY GARLIC AND ORANGE JUICE

GROWTH AND VIABILITY OF CERTAIN PROBIOTIC STRAINS IN THE PRESENCE OF LACTIC ACID CULTURE IN UNSALTED KAREISH CHEESE