1 | Chemical, Sensory and Rheological Evaluation of Karish Cheese Made by Oyster Mushroom Mycelium | |
Page 187-193 | ||
Eman A. Shams; Nahed S. Yousef; Hoida A. M. El-Shazly | ||
2 | Effect of Adding Carob Extract to Yogurt | |
Page 195-198 | ||
Sahar Abd Allah Nasser | ||
3 | Impact of Etenia 457 and Sativoside on Ice Cream Properties | |
Page 199-202 | ||
M. N. F. Hamad; A. E. A. E. Askar; Nada B. F. E. Elsabea | ||
4 | Effect of Adding Avocado on Chemical Physical, Rheological Properties and Bioactive Compounds of Avocado Cake | |
Page 203-208 | ||
Aya K. Abass; Mona M. Khalil; Rania E. EL Gammal | ||
5 | Properties of Noodles Fortification with Turnip Leave powder | |
Page 209-213 | ||
Eman M. Hammad; Eman M. Abo-Zaid | ||