1 | Preparation of High Nutritional Quality Soup for the Elderly | |
Page 1-14 | ||
Youssef M. Riyad, Ayat E. Rizk | ||
2 | Effect of Washing with Acidified Water during Processing on the Quality of Spanish-Style Green Table Olive | |
Page 15-22 | ||
Susan, M. M. Abd-Elmageed | ||
3 | Effect of Mixing Rotational Speed on Characteristics of Edible Film Containing Tangerine (Citrus reticulate) Essential Oil to Extend the Shelf-Life of Mushroom (Agaricus bisporus) | |
Page 23-34 | ||
Youssef M. Riyad, Marwa M. Helmy, Ayat E. Rizk | ||
4 | Prediction of Sensory Attributes of Fresh Beef Using Advanced Spectral Analysis | |
Page 35-42 | ||
Noha Morsy | ||
5 | Utilization of Cinnamon, Clove and Thyme Essential Oils as Antimicrobial and Bioactive Compounds in Kishk Manufacturing | |
Page 43-54 | ||
Elsayed A. Mahmoud; Abd-Ellah A. Abd-Allab; Khaled H. Salman | ||
6 | Utilization of Yellow Corn in Preparing High Nutritional Value Gluten-Free Noodles | |
Page 55-65 | ||
Saad A. Mahgoub and Ghada A. Alfauomy | ||