Keywords = Antioxidant Compounds
| Number of Articles: 8 | ||
| 1 | PRODUCTION OF FUNCTIONAL LABNEH SUPPLEMENTED WITH MUSHROOM (AGARICUS BISPORUS) POWDER | |
| Volume 8, Issue 2, April 2023, Page 15-29 | ||
| K.M. Kamaly; , K.M.K Kebary; , S.A Hussain; Hend Abdulrhman Zahran; , Khadega R. Badawi | ||
| 2 | Study Effect of Addition Date Seeds Powder on Quality Criteria and Antioxidant properties of Beef Meatballs | |
| Volume 65, Issue 11, November 2022, Page 627-640 | ||
| Badr saeid Abdel-Maksoud; Mohammed Abd El-Moniem El-Waseif; hany mohammed fahmy; Essam Ismail Abd-Elazim; Hamdy Abdel-Gawaad Shaaban | ||
| 3 | النشاط المضاد للأکسدة والخصائص الحسية للمقرمشات المدعمة بسيقان القرنبيط | |
| Volume 18, العدد السابع( تخصص اعلام تربوي - اقتصاد منزلي - تربية فنية), June 2020, Page 32-46 | ||
| ولاء امين | ||
| 4 | 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 | ||
| 5 | ASSESSMENT OF GRAPE SEEDS AS A SOURCE OF ANTIOXIDANT COMPOUNDS | |
| Volume 27, Issue 1, March 2019, Page 501-509 | ||
| Zeinab M. Hassan; A. S. Osheba; M. F. Khallaf; A. A. Abdel Fattah | ||
| 6 | EFFECT OF PRESERVATION METHODS ON GREEN AND RED CABBAGE QUALITY TO USE AS NUTRACEUTICAL FOOD INGREDIENTS | |
| Volume 4, Issue 3, March 2013, Page 121-131 | ||
| Nesreen M. E. Ali; M. A. Atwaa | ||
| 7 | PRODUCTION OF LOW CALORIC DEHYDRATED VEGETABLE MIXTURES | |
| Volume 17, Issue 1, March 2009, Page 105-118 | ||
| S.A.S . Mehasen; M.A Ahmed; A.A . Nuaman; El-Behairy U. A.; Zaki Lashine; Ahmed S. H. | ||
| 8 | PRODUCTION AND EVALUATION OF NUTRACEUTICAL VEGETABLE JUICE BLENDS | |
| Volume 16, Issue 2, September 2008, Page 389-397 | ||
| El-Bastawesy Amal M.; Lobna A.M. Hareedy; W.A. El-Malky | ||
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