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Volume & Issue:
Volume 4, Issue 2, December 2007, Page 1-67
1
Utilization of Potato-Chips Waste for Production of High Economic Value Products: I- Production of Baker’s Yeast
Page
1-10
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2
Relationship Between Colour Improvement and Metallo-Chlorophyll Complexes During Blanching of Peas and Broccoli
Page
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
Page
19-26
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4
Extraction, IdentificationandEvaluationofAntioxidantActivityinSomeHerbs and Spices
Page
27-39
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5
Chemical, Nutritional and Sensory Evaluation of Two Traditional Egyptian Sweet Products
Page
41-51
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6
Stability of Lycopene, β–Carotene and Vitamin A in Tomatoes and Some Tomato Products
Page
53-58
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7
Functional Candy Products (Sweets): An Article in arbic
Page
1-5
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