EKB Journal Management System
1.

The Effect of Using Rice Bran Oil on Chemical Composition and Some Properties of Frozen Yoghurt

Pages 1-10
2.

Evaluating The Quality of Rasogulla as Cheese Balls in Sugar Syrup Prepared by Different Milk Types

Pages 11-16
3.

Carcass Traits, Cuts Yield, Raw Meat Quality and Burger Quality Characteristics of Different Marketing Ages and Sex Broiler Chickens

Pages 17-28
4.

Characteristics of pan bread and balady Bread Produced from different Saccharomyces cerevisiae strains

Pages 29-41
5.

Drying Kinetics, Quality Attributes and Moisture Sorption Isotherms During Storage of Roselle (Hibiscus sabdariffa) Dried under Solar Drying Conditions

Pages 43-56
6.

The Potential Prophylactic Effect of Orange Peel Administration on Fatty Liver and Hyperlipidemia in an Animal Model of Diet Induced Obesity

Pages 57-66
7.

Improving The Quality Attributes and Storability of Garlic Minimally Processed Edible Coating as A Carrier of Essential Oil

Pages 67-80
8.

Impact of Artichoke Puree in Frozen Yoghurt with Encapsulated and Free Lactic Acid Bacteria

Pages 81-94
9.

Comparative Studies of Amino Acid, Fatty Acids and Proximal Chemical Composition Content of Donkey, Dog, Camel, Beef and Goat Liver

Pages 95-102
10.

Quality of Pan Bread as Affected by the incorporation of Sweet Potato Flour

Pages 103-112
11.

Carotenoids, Phenolics, Antioxidant Activity and Sensory Attributes of Carrot Jam: Effect of Turmeric Addition

Pages 113-123
12.

Enhancing The Functional Properties and Nutritional Quality of Ice Milk with Sebesten Fruits (Cordia myxa L.)

Pages 125-134
13.

Properties and Shelf Life of Spicy Ricotta Cheese

Pages 135-145
14.

The Effect of Roasting Process on Antioxidant Properties of Different Egyptian Grains and Utilization in Cereal Bars

Pages 147-154
15.

Evaluation of Some New Durum Wheat Genotypes in Egypt

Pages 155-163
16.

Impact of Using Milk Clotting Enzyme From Seeds of Moringa Oleifera on Coagulation Properties of Curd Made From Camel’s Milk

Pages 165-170
17.

The Influence of Modified Waxy Maize Starch on The Quality of Low-Fat Yogurt

Pages 171-177
18.

Production of Healthy Yoghurt Fortified With Kaki Juice (Persimmon)

Pages 179-190
19.

Biological Evaluation of Cupcake As Affected by Replacing Wheat Flour with Different Levels of Date Fiber

Pages 191-201