Volume & Issue: Volume 12, Issue 2, December 2015 
| 1 | Evaluation of Five Potato Varieties for Producing French Fries | |
| Page 1-10 | ||
| Magda Sharara; Ghoneim M | ||
| 2 | Quality Attributes of French Fries: Factors Affecting Thereon A Review | |
| Page 11-28 | ||
| Kizito F.; Youssef M.; Abdel-Aal H.; Ragab H. | ||
| 3 | Physicohemical Properties of Doum (Hyphaene thebaica) Fruits and Utilization of its Flour in Formulating Some Functional Foods | |
| Page 29-40 | ||
| Reda Aamer | ||
| 4 | Effect of Cooking Methods on Physical and Sensory Properties, Anthocyanins and Polyphenolic Compounds of Pigmented Rice Grains | |
| Page 41-50 | ||
| Lamiaa Lotfy; Anis G | ||
| 5 | Chemical Composition, Bioactive Compounds and Organoleptic Characteristics of Osmotic-Air Dried Apple (Cubes and Slices) | |
| Page 51-62 | ||
| Marwa Qubasi; Nahed Elshimy; Laila Shekib; Hamida Mousa | ||
| 6 | Effect of Deep-Fat Frying Performance on Canola Oil, Palm Olein and Sunflower Oil Blends: A- Chemical Parameters | |
| Page 63-78 | ||
| El-Reffaei M.; El-Sebeay S; Eman Ragheb; M El-Ghandour; Badr A. | ||
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