1 | Effect of Cooking on Nutritive Value of Jew’s Mallow (Corchorus olitorius L.) and Mallow (Malva parviflora L.) Leaves | |
Page 1-10 | ||
Muna Abdalla; Attia M.; M Yousef; Abd el-Aal H. | ||
2 | Utilization of Orange, Banana and Potato Peels in Formulating Functional Cupcakes and Crackers | |
Page 11-18 | ||
Zoair A.; Attia S.; Abou Garbia A.; Youssef M. | ||
3 | Physical Properties, Microstructure and Proximate Chemical Composition of Roselle (Hibiscus sabdariffa) Seeds and Kernels | |
Page 19-32 | ||
Mabrouk M.; Ayat Youssef; Wafaa Amin; Abou-Samaha R. | ||
4 | The Effect of High Pressure Processing on Milk: An Overview | |
Page 33-44 | ||
Nassar S.; Mladenovic P.; Orlien V. | ||
5 | Processed Cheese: Basics and Possibility for the Development of Healthier Products | |
Page 45-62 | ||
Aly S.; Eman El Dakhakhny; El Saadany K.; Nassra Dabour; Kheadr E. | ||