Keywords = sensory evaluation
| Number of Articles: 204 | ||||
| 201 | EFFECT OF OLIVE LEAVES ADDITION AND WASTEWATER RECYCLING ON THE PRODUCTIVITY AND QUALITY OF OLIVE OIL PRODUCED BY CENTERIFUGATION | |||
| Volume 27, Issue 4, April 2002, Page 2269-2279 | ||||
| A. Y. Gibriel,; H. A. Abd EI-Rahman; F. Abd EI-Razik Ali; F. O. Abou-Zaid | ||||
| 202 | PROPERTiES OF CAROTENOID PIGMENTS EXTRACTED FROM YELLOW CARROT AND PUMPKIN AS A FOOD COLORANTS | |||
| Volume 27, Issue 2, February 2002, Page 1111-1125 | ||||
| I. Rizk,; H. M. Ebeid; Manar T. Ibrahiem; M. E. GadAllah | ||||
| 203 | PREPARING AND EVALUATING AKARA MADE FROM COWPEA PASTE FORTIFIED WITH BLACK CUMIN AS A NON-CONVENTIONAL MEAL | |||
| Volume 27, Issue 1, January 2002, Page 405-415 | ||||
| M. A. Siam,; A. M. Othman; S. M. Ahmed; Horeya M. F. Hassan | ||||
| 204 | EVALUATION OF PUMPKIN SEED PRODUCTS FOR BREAD FORTIFICATION | |||
| Volume 25, Issue 11, November 2000, Page 7021-7038 | ||||
| F. A. H. El-Soukkary, | ||||
| | ||||
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