EKB Journal Management System


1.	Evaluation of The Quality Characteristics of Tortilla Chips Fortified With Defatted Corn Germ Flour
	Pages 102-118
	Rehab M. Ibrahim; Mahmoud I. El-Sayed; Faten F. Abdel-salam
	View Article PDF 1.21 M

2.	Utilization of Pumpkin Fruit as Functional Ingredients in Biscuit Manufacturing
	Pages 119-128
	Abdelaleem A. Fawy; Esam H. Mansour; Sayed, H. Rahma; Ayman S. Dyab; Mohamed M. Aly-AlDin
	View Article PDF 603.83 K

3.	Characterization and Evaluation of Modified Potato Peel Starch and Soy Protein Isolate for Formulation in Reduced-Fat Mayonnaise
	Pages 129-144
	Walaa S.M. Amin; Omaima M. Dewidar; Shafika A. Zaki
	View Article PDF 696.69 K

4.	Evaluation of Fenugreek Seed Extract, Beta-Chitosan, and Their Blends As Edible Coatings
	Pages 145-162
	Dalia M. El-Sheikh; Ebtehal A. El-Kholany; Entsar S. Abdou
	View Article PDF 777.1 K

5.	Oleogel-Structured Emulsion With Protein-Polysaccharide Complex: Impact on Stability of Cacao Whey-Based Beverage
	Pages 163-184
	Rasha A. Morsy; Abeer F. Zayan; Tamer S. Abdulalim; Amr M. Bakry
	View Article PDF 1.01 M

6.	Use of Purslane (Portulaca oleracea L.) Leaves Powder in Enhanced Egyptian Common Foods Falafel and Bessara
	Pages 185-195
	Ghada M. Kholaf
	View Article PDF 597.74 K

Evaluation of The Quality Characteristics of Tortilla Chips Fortified With Defatted Corn Germ Flour