Effect of Lablab Bean Milk Seeds on Chemical, Physicochemical, Sensory Evaluation and Microbiological Aspects of Ice Cream Mix

Physico- Chemical Evaluation of By-Products of Some Fruits Resulting From Food Processing

Physiological, Histological, and Molecular Evaluation of Enriched Flavored Pasteurized Milk with Tamarind Kernel Powder on Rats Model

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

Study of Some Physicochemical and Sensory Properties of Apricot Jam Supplemented with Apricot Kernel Flour

Assessment of Chemical Composition, Minerals and Amino Acid Content of Farmhouse Concentrate in Fermented Milk (laban zeer) Manufactured in Minia Province

Formulation and Evaluation of Some Novel Food Products Containing Plant (Vegan) Milks

Physicochemical evaluation of carob pods (<i>Ceratonia siliqua</i> L.) powder and the effect of its addition on cupcake quality

Functional Properties of Yoghurt Fortified with Fruits Pulp

Production of Vegetables Soup Powder Supplemented with Two Plant Protein Sources