EKB Journal Management System

Keywords = fortification

Number of Articles: 21

1		Improving the Quality and Sensory Properties of Drinkable Yogurt Made from Goat and Sheep Milk with Date Puree
	Volume 45, Issue 1, March 2024, Page 35-45
	Sameh Yacoub; Mai Galal; Ahmed Helal; Sameh Awad
	View Article \| PDF 385.03 K \| View on SCiNiTO

2		Improving the Nutritional Value of Biscuits by Adding Wheat Germ and Sugar Beetroot Pulp
	Volume 66, Issue 7, July 2023, Page 633-644
	Hend Mahmoud Mahmoud; Abd alla Saleh Ammar; Youssef Mostafa Riyad; Ahmed Said Hussein; nefisa Abbas hegazy
	View Article \| PDF 850.68 K \| View on SCiNiTO

3		Sensory and Physicochemical Characterisation of Functional Yoghurts Containing Probiotic Lactobacillus rhamnosus MGRE enriched by six plants and extracts.
	Volume 28, Issue 2, June 2023, Page 342-353
	Mohamed A. E. Gomaa; Said M. A. Ali; Khater A. Khater; SAMIR O. A. SHALABY
	View Article \| PDF 451.78 K \| View on SCiNiTO

4		Production of functional karish cheese fortified with vitamin D3 in Nanoemulsion
	Volume 48, Issue 1, June 2023, Page 31-40
	S. A. Hendy
	View Article \| PDF 916.33 K \| View on SCiNiTO

5		مستخلص الکالسيوم من قشر بيض الدجاج کمصدر غذائي للکالسيوم في بعض العصائر
	Volume 8, Issue 39, March 2022, Page 187-208
	سهام فراج; ناريمان اسحق; دعاء زايد
	View Article \| PDF 763.38 K \| View on SCiNiTO

6		Encapsulation of Soy Lecithin Nanoparticles in Gelatin Coating for the Fortification of Gelled Food Products with Phospholipids
	Volume 64, Issue 7, July 2021, Page 3379-3386
	Amr Edris
	View Article \| PDF 317.77 K \| View on SCiNiTO

7		NEW 19TH CENTURY DEFENSIVE ARCHITECTURAL CONTRIBUTIONS IN EGYPT: THE BASTION SYSTEM (HISTORICAL AND ARCHAEOLOGICAL CONSIDERATIONS)
	Volume 11, Issue 1, June 2021, Page 87-100
	Abdelwahab. M.
	View Article \| PDF 1.39 MB \| View on SCiNiTO

8		Shelf life and Nutritional Properties of Bread Fortified with Dried Carrot Powder
	Volume 36, Issue 2, 2020, Page 129-148
	Nareman S. Eshak
	View Article \| PDF 289.02 K \| View on SCiNiTO

9		Effect of Fortification with Sesame Protein Isolate, Vitamin C and Calcium Carbonate on Drying Kinetics, Nutritional and Quality Properties of Guava and Strawberry Fruit Bars
	Volume 11, Issue 12, December 2020, Page 369-376
	Souzan S. Latif; M. M. A. Zaghloul; Sanaa mohamed Abdel-Hameed; Al Zahraa A. H. Mursi
	View Article \| PDF 797.09 K \| View on SCiNiTO

10		Influence of Fortification of Biscuits with Hyphaene thebaica Flour on Quality Attributes, Biochemical Parameters and Histological Examination of Pancreas in Diabetic Rats
	Volume 36, Issue 1, June 2020, Page 47-70
	Manal M. E. M. Shehata
	View Article \| PDF 558.17 K \| View on SCiNiTO

11		FORTIFICATION OF STIRRED YOGHURT WITH SOME MICROELEMENTS USING NATURAL SOURCES TO IMPROVE ITS NUTRITIONAL VALUE.
	Volume 24, Issue 4, October 2019, Page 815-829
	Mohamed Yahia El-Hawary; Mohamed Moussa; Dena Amer; Samara Samir
	View Article \| PDF 533.86 K \| View on SCiNiTO

12		FORTIFICATION OF EXTRUDED SNACKS USING SOME FRUIT PEELS
	Volume 46, Issue 5, September 2019, Page 1539-1551
	Sara A. Goda; Galal A. Galal; Gehan A. El-Shourbagy
	View Article \| PDF 750.24 K \| View on SCiNiTO

13		تأثير الزبادى المدعم بفاکهة البلح والبذور والاوارق على نسبة سکر الدم في الفئران المصابة بالسکر
	Volume 4, العدد 17 (الاقتصاد المنزلی), July 2018, Page 161-176
	اسامة السيد مصطفي
	View Article \| PDF 824.2 K \| View on SCiNiTO

14		FORTIFICATION OF PROBIOTIC STIRRED YOGHURT BY ADDITION OF APPLE AND MANGO PULPS
	Volume 45, Issue 2, March 2018, Page 625-635
	Ibrahim Saleh; E. M. Abdelwahed; A. M.H. Rabie; W. M. Abou El-Ella
	View Article \| PDF 244.27 K \| View on SCiNiTO

15		EFFECT OF ADDITION OF FULL FAT AND DEFATTED FLAXSEED FLOUR ON THE QUALITY OF PAN BREAD
	Volume 45, Issue 1, January 2018, Page 271-279
	Mahmoud A.E. Mansour; G. A. Galal; S. M. Abu El-Maaty
	View Article \| PDF 222.71 K \| View on SCiNiTO

16		EFFECT OF SEED SOAKING AND FOLIAR SPRAYING WITH SELENIUM ON THE GROWTH AND YIELD OF LETTUCE UNDER SALINE STRESS
	Volume 67, Issue 2, December 2017, Page 255-267
	Osama A. Shalaby; Mansour E. Ramadan
	View Article \| PDF 805.78 K \| View on SCiNiTO

17		QUALITY ATTRIBUTES OF PROTEIN FORTIFIED YOGHURT
	Volume 6, Issue 4, April 2015, Page 227-241
	O. A. Aita; Yara A. Husein; A. E. Fayed; M. A. El-Nawawy
	View Article \| PDF 507.48 K \| View on SCiNiTO

18		EVALUATION OF BALADY BREAD CHARACTERISTICS PREPARED FROM WHEAT FLOUR FORTIFIED WITH TWO DIFFERENT IRON FORTIFICANTS
	Volume 91, Issue 4, December 2013, Page 1583-1595
	SALAH H. BEDEIR
	View Article \| PDF 364.08 K \| View on SCiNiTO

19		QUALITY CHARACTERISTICS OF NOODLE FORTIFIED BY CHICKPEA OR LUPINE PROTEIN CONCENTRATES
	Volume 4, Issue 10, October 2013, Page 519-538
	Y. F. M. Kishk
	View Article \| PDF 933.47 K \| View on SCiNiTO

20		NUTRITIONAL AND TECHNOLOGICAL STUDIES ON USING OKARA AS BY-PRODUCT FOR FORTIFIED COMMON FOODS FALAFEL AND BISCUIT
	Volume 3, Issue 9, September 2012, Page 481-506
	W. H. M. El-Reffaei; Eman M. Ragheb; Hanan M. A. El-Ghandour; Sh. E. A. Badr
	View Article \| PDF 1 MB \| View on SCiNiTO

21		PRODUCING BISCUITS ENRICHED WITH VITAMIN A AND IRON BY USING SWEET POTATO AND PUMPKIN POWDER FOR PRIMARY SCHOOL CHILDREN.
	Volume 1, Issue 8, August 2010, Page 471-481
	Afaf-haniem M. Ramadan; A. A. Abd El-Kader; M. M. Abd-Alla
	View Article \| PDF 429.73 K \| View on SCiNiTO
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