iKNiTO Journal Management System
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1.
Utilization of Potato-Chips Waste for Production of High Economic Value Products: I- Production of Baker’s Yeast
Pages
1-10
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2.
Relationship Between Colour Improvement and Metallo-Chlorophyll Complexes During Blanching of Peas and Broccoli
Pages
11-18
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3.
Utilization of Potato-Chips Waste for Production of High Economic Value Products: II- Production of Citric Acid by Solid-State Fermentation
Pages
19-26
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4.
Extraction, IdentificationandEvaluationofAntioxidantActivityinSomeHerbs and Spices
Pages
27-39
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5.
Chemical, Nutritional and Sensory Evaluation of Two Traditional Egyptian Sweet Products
Pages
41-51
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6.
Stability of Lycopene, β–Carotene and Vitamin A in Tomatoes and Some Tomato Products
Pages
53-58
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7.
Functional Candy Products (Sweets): An Article in arbic
Pages
1-5
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