UTILIZATION OF SOME NATURAL PLANT SOURCES IN PRODUCTION OF SOME ICE DRINKS FOR CHILDREN

UTILIZATION OF SOME NATURAL PLANT SOURCES IN THE PRODUCTION OF SOME NEW SHEETS

NEW TRENDS FOR USING GUM ARABIC IN SOME FOOD PROCESSING AND THERAPEUTIC APPLICATIONS

Utilization of Egyptian Mulberry in Manufacture of some High Nutritional ValueProducts

Utilization of Glycyrrhizin and Licorice Extract as Natural Sweetener in Some Food Products and Biological Impacts

UTILIZATION OF PLANT SOURCES TO PRODUCE SHERBET

PRODUCTION OF MARSHMALLOW SWEETS FREE OF GOLDEN SYRUP USING SOME FRUITS AND VEGETABLES JUICES.

The Effect of Packaging Materials on The Quality of Children's Jelly Candies with Artificial and Natural Color

Utilization of Some Citrus Peels in Formulating Functional Cookies and Pasta

UTILIZATION OF SOME FRUITS AND VEGETABLES WASTES AS A SOURCE OF DIETARY FIBERS IN CAKE MAKING