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journal of food and dairy sciences, mansoura university
سال:2014 - دوره:5 - شماره:12
BIOLOGICAL EVALUATION OF GINGER RHIZOMES, AND GARLIC BULBS EXTRACTS
- صفحه:871-889
EFFECT OF STORAGE ON SOME PHYSICAL AND CHEMICAL PROPERTIES OF IRAKY BREAD
- صفحه:891-904
EFFECT OF USING SORGHUM ON THE QUALITY OF WHEAT MIXTURES AND THEIR FLOUR
- صفحه:919-942
NUTRITIONAL VALUE OF PATTIES FORTIFIED WITH SOME NATURAL SOURCES RICH IN IRON
- صفحه:959-971
PROCESSING OF SOME NEW INSTANT PRODUCTS FROM TARTUFI (JERUSALEM ARTICHOKE) (Helianthus tuberosus,L), POWDER MIXTURES
- صفحه:849-869
READY-TO-EAT PRODUCTS FROM SWEET POTATO AND PUMPKIN
- صفحه:973-990
UTILIZATION OF NATURAL ANTIOXIDANT EXTRACTS OF POMEGRANATE PEELS AND GUAVA SEEDS IN VEGETABLE OILS STABILITY
- صفحه:905-918
WHEY CARROT BEVERAGE WITH SOME VEGETABLE OILS
- صفحه:943-958
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