Chemical Composition and Functional Properties of Egyptian Taro (Colocasia esculenta) Mucilage

UTILIZATION OF MUNG BEAN STRAW AS A NEW ROUGHAGE SOURCE FOR RUMINANT FEEDING

Study of the Preservation of Beef by The Aqueous Extract of Opuntia ficus indica (microbiological and sensory study)

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

Utilization of Sugar Beet Pulp in Meatballs Preparation

Utilization of Artichoke Processing Wastes as fat replacer in beef sausage

IN VITRO STUDIES ON TARO, Colocasia esculenta var. esculenta (L) Schott.

Effect of Using Different Levels of Dried Taro (Colocasia esculanta) Waste without or with Dried Yeast (Saccharomyces cerevisiae) on Growth Performance of Growing Lambs.

Utilization of Taro Leaves in Diet of the Nile Tilapia Oreochromis nloticus

Usage of Moringa Leaves as a Component in some Foodstuff