Utilization of Artichoke Processing Wastes as fat replacer in beef sausage

Assessment Microbiological Quality for Wild Birds Carcasses in Aswan Governorate, Egypt

The impact of Bee pollen addition on the quality characteristics of probiotic UF-soft cheese

Chemical and Anti-Nutritional of Two Kidney Bean after Soaking, Boiling Processing and Sensory Evaluation of their Produced Burger

Production of High Nutritional Value Cupcakes for Primary Stage Children

Synergistic Profile of Syzygium Aromaticum Aqueous Extract with Standard Antibiotics or Rotaxane Derivatives Against Multi-Drug Resistant, Biofilm Forming Pathogenic Bacteria, Fu

Improvement of Physicochemical properties of Ricotta cheese fortified with curcumin

Effect of Addition of Some Enzymes on the Acceleration of Ras Cheese Manufactured with Addition of Goat’s Milk

Characteristics of Finger Millet (Eleusine coracana L.) Flour and Its Effect on Obese Rats: A Biological and Applied Study

Preparation of pan bread supplemented with amaranth cereal and soybean flour

Prolong Shelf Life of Kareish Cheese: A review

Shelf-life Extension of Fish Fillets Using Gelatins Edible Coating Extracted from the Skins of Nile Tilapia and Catfish