ASSESSING THE QUALITY OF HEALTHY APPLE JAM PRODUCTS FORTIFIED WITH NATURAL HERBAL EXTRACTS

Effect of addition essential oils and partial substituting of sugar with stevia leaves aqueous extract on the quality of both mango and strawberry jam during storage

UTILIZATION OF SWEET APRICOT KERNELS IN SOME DAIRY PRODUCTS 1- ICE CREAM

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

Physicochemical, Sensory and Cooking Qualities of Gluten-free Functional Noodles as a Result of Addition of Date Press Cake

Chemical and Technological Studies on Mango Seed Kernels for Enhancing the Organoliptic and keeping quality of one bakery products.

Physicochemical and Functional Properties, Nutritional Value andBioactive Compounds of Some Composite Flours

Chemical, Sensory and Microbiological Assessment of Some Local and Imported Jam in the Egyptian Market

Chemical and Technological Evaluation of Avocado Fruit Wastes for Enhancing Functional Properties of Some Foods

Impact of Defatted Chia Seeds Flour Addition on Chemical, Rheological, and Sensorial Properties of Toast Bread