PHYSIOCHEMICAL AND MICROBIOLOGICAL STUDIES ON YOGHURT FORTIFIED WITH VEGETABLES

EFFECT OF IRON FORTIFICATION ON THE QUALITY OF YOGHURT

ISOLATION AND IDENTIFICATION OF NATURAL ANTIOXIDANTS AND ANTIMICROBIAL AGENTS FROM ORANGE PEEL AND THEIR APPLICATIONS IN BUTTER AND GHEE INDUSTRY

NUTRITIVE VALUE OF TRADITIONAL AND ULTRAFILTRATION TECHNIQUE OF DOMIATI CHEESE

EVALUATION OF LEAFY AMARANTH (Amaranthus cruentus L.) AS A PROMISING NEW SUMMER VEGETABLE CROP IN EGYPT

PRODUCTION OF INSTANT ORANGE JUICE POWDER BY FOAM-MAT DRYING

SOME PROPERTIES AND FACTORS AFFECTING CHITINASE PRODUCTION BY Bacillus licheniformis AND ITS USE AS ANTIFUNGAL AGENT