Keywords = Sensory properties
| Number of Articles: 59 | ||||
| 26 | Chemical, sensory characteristics and texture profile of cupcake enriched with different proportions of Samwah herb (Cleome droserifolia) | |||
| Volume 17, Issue 1, 2021, Page 321-332 | ||||
| Reda A.M. Hathout | ||||
| 27 | Incorporation Quinoa and Chia Flour with Wheat Flour to Enhance the Nutritional Value and Improve the Sensory Properties of Pasta | |||
| Volume 6, Issue 18, November 2021, Page 1-37 | ||||
| رجاء احمد صديق; أريج سلامة علي; ريهام جاد الرب عبد الصبور | ||||
| 28 | EVALUATION OF CHITOSAN AS A NEW NATURAL PRESERVATIVE IN ORANGE JUICE | |||
| Volume 26, Issue 4, October 2021, Page 737-754 | ||||
| Alaa Ewis; Abd el Ghany Abd el Ghany; Refaat Saber; Abd Elaziz Sharaf; Mahmoud Sitohy | ||||
| 29 | Preparation of Low Fat Probiotic Yoghurt Supplemented with Pomegranate Pomace Powder as Source of Antioxidant Dietary Fibers | |||
| Volume 12, Issue 9, September 2021, Page 211-215 | ||||
| Fatema H. Abd El Moneem; Ahdab A. Elmaadawy; Z. S. Mohamed; E. H. Atwaa | ||||
| 30 | Low Fat Ice Cream with Using Orange Juice or Its By-Products as Sustainable Functional Ingredient | |||
| Volume 8, Issue 1, June 2021, Page 1-12 | ||||
| Khalil, R.A.M. Amira M. El-Kholy and Doaa H. Mohamed | ||||
| 31 | مدى إمکانية استخدام الرجلة الطازجة في علاج فئران التجارب المصابة بالسمنة | |||
| Volume 19, العدد الثامن( تخصص اعلام تربوي - اقتصاد منزلي - تربية فنية), June 2021, Page 2-21 | ||||
| هبه نور الدين; طلعت سحلول; نجلاء شنشن | ||||
| 32 | Improvement of some Quality Properties of Whole Meal Barley Flour Biscuits Using Resistant Starch and Whole Oat Flour | |||
| Volume 8, Issue 1, 2021, Page 29-37 | ||||
| Ashgan Aly and Samaa Saleh | ||||
| 33 | Functional Yoghurt Beverages Fortified with Different Sorts of Carrot Products | |||
| Volume 12, Issue 4, April 2021, Page 75-85 | ||||
| S. A. Khalifa; Hend A. Elakkad; A. H. Ali | ||||
| 34 | Supplementation Effect of Purslane Seeds on Wheat Flour and Using it to Make Some Baked Products | |||
| Volume 36, Issue 2, 2020, Page 87-108 | ||||
| Naglaa M. Shanshan; Dina H.EL Bushuty | ||||
| 35 | Physicochemical, Microbiological and Sensory Properties of Low Fat Probiotic Yoghurt Fortified with Mango Pulp Fiber Waste as Source of Dietary Fiber | |||
| Volume 11, Issue 9, September 2020, Page 271-276 | ||||
| E. Atwaa; Eman T. Abou Sayed-Ahmed; M. A. A. Hassan | ||||
| 36 | Production of Probiotic Stirred Yoghurt from Camel Milk and Oat Milk | |||
| Volume 11, Issue 9, September 2020, Page 259-264 | ||||
| E. H. Atwaa; M. A. A. Hassan; Mahytab F. Ramadan | ||||
| 37 | Rice Milk Fortification Using Calcium Hydroxyl Phosphate Nanoparticles and Hydrolyzed Peanut Protein Fractions | |||
| Volume 63, Issue 6, June 2020, Page 2301-2318 | ||||
| samy abdel hamid; khaled yousef Farroh; suzan mohamed wagdy; engy mohamed akl | ||||
| 38 | Utilization of Why Milk in Preparation of Some Products High Nutritional Value Products | |||
| Volume 40, July-September, August 2019, Page 259-281 | ||||
| Khadija Nasr El-Din Mohamed Mostafa; Naglaa Abdel Fattah Abdel Haleem Hassan; Gehan Ibrahem Saber | ||||
| 39 | Effect of gluten-free flour on physical properties and quality characteristics of biscuits | |||
| Volume 5, Issue 1, June 2019, Page 1-14 | ||||
| Jehan B. Ali; M. F. Abol-Ela | ||||
| 40 | Utilization of cauliflower (Brassica oleracea L. ssp. botrytis) stem flour in improving Balady bread quality | |||
| Volume 44, Issue 1, June 2019, Page 112-118 | ||||
| A. E. Hegazy; M. S. Ammar | ||||
| 41 | IMPACT OF BIO-FERTILIZER AND TIO2 NANOPARTICLES SPRAY ON GROWTH, PRODUCTIVITY AND PICKLE QUALITY OF TURNIP CROP (BRASSICA RAPA) | |||
| Volume 69, Issue 1, June 2019, Page 101-121 | ||||
| Mohamed Elsaggan; Amira M. Shokry | ||||
| 42 | Effect of Using Cactus Pear Pulp on The Properties of Goats’ Milk Bio- Yoghurt Drinks | |||
| Volume 46, Issue 1, 2018, Page 25-42 | ||||
| 43 | Quality Characteristics of Compound Chocolate Enriched with Dried Indian Cherry Fruit Pulp | |||
| Volume 5, Issue 1, December 2018, Page 91-97 | ||||
| Abbas O. Toliba | ||||
| 44 | CHEMICAL, PHYSICAL AND SENCORY PROPERTIES OF FROZEN CHICKEN BURGER SUBSTITUTED WITH CHICKEN BY-PRODUCTS | |||
| Volume 45, Issue 1, January 2018, Page 251-259 | ||||
| Samar M.A. Eid; M. A. Rabie; Gehan A. El-Shourbagy; S. E.A. El-Nemr | ||||
| 45 | Production of Healthy Yoghurt Fortified With Kaki Juice (Persimmon) | |||
| Volume 45, Issue 1, 2017, Page 179-190 | ||||
| 46 | STUDIES ON SOME NEW PRODUCTS PREPARED FROM CEREALS AND VEGETABLES BLENDS BY EXTRUSION | |||
| Volume 2, Issue 4, November and December 2017, Page 113-114 | ||||
| A. A. El-Bedawey; E. H. A. Rahma; A. M. F. Gaafar | ||||
| 47 | استخدام ثمار الحرنکش في التصنيع الغذائي | |||
| Volume 27, Issue 2, July 2017, Page 91-114 | ||||
| ساره عواد | ||||
| 48 | Fortification of Stirred Yogurt with Certain Microelements Using Natural Sources. | |||
| Volume 8, Issue 4, April 2017, Page 169-172 | ||||
| Mounira M. Ahmed; Magda Abd El Aziza; H. M. Sobhy; W. Z. Azer; M. A. El Nawawy | ||||
| 49 | Utilization of Orange, Banana and Potato Peels in Formulating Functional Cupcakes and Crackers | |||
| Volume 13, Issue 2, November and December 2016, Page 11-18 | ||||
| Zoair A.; Attia S.; Abou Garbia A.; Youssef M. | ||||
| 50 | Labneh Fortified with Olive Leaves as Innovative Dairy Products | |||
| Volume 7, Issue 10, October 2016, Page 415-419 | ||||
| Awatef I. Ismail; Nahed L. Zaki; Hoida A. El-Shazly | ||||
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