Fortification of ice milk with purslane (<i>Portulaca oleracea</i>) bioactive compounds

Phytochemicals, Antioxidant and Volatile Compounds Evaluation of Egyptian Purslane Leaves

Supplementation Effect of Purslane Seeds on Wheat Flour and Using it to Make Some Baked Products

Increasing of Nutritional and Added Values of Functional Kishk by Replacing Burghul with Broken Seeds of Faba Bean (Vicia Faba, L.) as Innovative Dairy Product

Development and Quality Analysis of Dried Vegetable Soup Enriched with Purslane Leaves and Seeds Powder

MICROBIOLOGY OF KISHK : TRADITIONALLY FERMENTED EGYPTIAN FOOD,

Manufacture of Functional Kareish Cheese fortified with Oat, Talbina, Lima Bean and Sweet Lupin

BIOCHEMICAL AND BIOLOGICAL STUDIES ON PURSLANE AS A PROTECTIVE AGENT

MICROBIOLOGICAL AND BIOCHEMICAL ASPECTS OF KISHK FERMENTATION 2- EGYPTIAN SEIDI KISHK

Labneh Fortified with Olive Leaves as Innovative Dairy Products