EKB Journal Management System

Volume & Issue: Volume 5, Issue 4, April 2014, Page 199-278


1		ACID-INDUCED GELATION OF SODIUM ALGINATE: EFFECT OF THERMAL ANNEALING AND CONCENTRATION
	Page 199-212
	A. A. Agoub; S. M. Hasan; S. A. Mohamed; S. T. Abousalloum
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2		EFFECT OF XANTHAN AND GUAR GUM ADDITION ON RHEOLOGICAL CHARACTERISTICS OF LIBYAN WHEAT DOUGH تأثير إضافة صمغ الجوار و الزنثان على الصفات الريولوجيه لدقيق القمح الليبي (اشريشره)
	Page 213-220
	نصر عبدالرازق عبدالمولى; عبدالرسول عوض سلطان; هدى محمد صالح
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3		SENSORY EVAeLUATION AND STALING OF BREAD PRODUCED BY MIXED STARTER OF Saccharomyces Cerevisiae and L.plantarum
	Page 221-233
	M. A. Swelim; Fardous M. Bassouny; S. A. El-Sayed; Nahla M. M. Hassan; Manal S. Ibrahim
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4		QUALITY OF RICOTTA CHEESE AS AFFECTED WITH THE WAY ACIDIFICATION .
	Page 235-245
	M. SH. Gomaa; S. SH. ELSokkary; M. E. Abdel - Aziz; M. M. M. Refaey
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5		ANTIOXIDANT PROPERTIES OF SOME EXTRACTS FROM GAMMA IRRADIATED TOMATO (Lycopersicon esculentum L.) POMACE
	Page 247-263
	H. H. Khalaf; A. M. Sharoba; R. A. El Sadani; Fawzia M. El Nashaby; S. M. Elshiemy
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6		THE IMPACT OF ORGANIC AGRICULTURE ON THE QUALITY CHARACTERISTICS OF SOME FRUITS, VEGETABLES AND MEDICINAL PLANTS
	Page 265-278
	S. M. Mohsen; M. A. Haseeb; S. A. Abulroos
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ACID-INDUCED GELATION OF SODIUM ALGINATE: EFFECT OF THERMAL ANNEALING AND CONCENTRATION

EFFECT OF XANTHAN AND GUAR GUM ADDITION ON RHEOLOGICAL CHARACTERISTICS OF LIBYAN WHEAT DOUGH تأثير إضافة صمغ الجوار و الزنثان على الصفات الريولوجيه لدقيق القمح الليبي (اشريشره)

SENSORY EVAeLUATION AND STALING OF BREAD PRODUCED BY MIXED STARTER OF Saccharomyces Cerevisiae and L.plantarum

QUALITY OF RICOTTA CHEESE AS AFFECTED WITH THE WAY ACIDIFICATION .

ANTIOXIDANT PROPERTIES OF SOME EXTRACTS FROM GAMMA IRRADIATED TOMATO (Lycopersicon esculentum L.) POMACE

THE IMPACT OF ORGANIC AGRICULTURE ON THE QUALITY CHARACTERISTICS OF SOME FRUITS, VEGETABLES AND MEDICINAL PLANTS