1 | Effect of Anthocyanins Extracted from Peanut Skins, Roselle Calyces and Outer Peels of Onions on Quality and Colour Stability of Yoghurt Beverages during Storage | |
Page 49-58 | ||
Salah Ahmad Khalifa; A. M. Gomaa | ||
2 | Making of Low Calorie Functional Yoghurt Drink Enriched with Oat Seed and Stevia Leaves Powders (as Sweeteners) | |
Page 59-64 | ||
Amal M. Ewis | ||
3 | Using in vitro Digestion Method in Assessing the Viability of Lactobacillus spp. in White Soft Cheese-Like Products | |
Page 65-71 | ||
Aliaa Ali Darwish | ||