Effect of Some Additions on Acrylamide Formation

Volume 50, Issue 2, 2022, Pages 229-239

Ayman Ezzat Mohamed; aziza ali salah eldin; Dalia M. A. Hassan


Evaluation of Frozen Yoghurt Produced with Vegetable Oils

Volume 51, Issue 2, 2023, Pages 233-239

Hussein Mohamed Hussein; Youssef Morsy El-Kenany; REZK AZAB AWAD; Mohamed Yousef Abo El-Naga


Chemical, Microbiological and Antioxidant Effects of Banana Peels on Butter Cake

Volume 50, Issue 2, 2022, Pages 241-250

Abdelmonam Abu El-Hassan; Mohamed Roby; Laila Ahmed Rabiee; Samah Ahmed Abd-Eltawab


Using Microbiological Methods for Identification of Adulteration of Pure Onion Oil

Volume 51, Issue 2, 2023, Pages 241-256

Emad Gomaa; Ghada Kholaf; Mina Samir Abd Ellahot


Nutritional value, antioxidant activity, cooking quality, and sensory attributes of pasta enriched with cornsilk

Volume 50, Issue 2, 2022, Pages 283-297

Mahmoud Abd Al-Galil Rozan; Tahany El-Shshtawy; Esmail Galal Boriy


A study on the use of carrot and probiotic bacteria in making functional cream cheese

Volume 50, Issue 2, 2022, Pages 299-311

Enas A. Baker; Heba Hassan Salama; Amany M. El-Deeb; Nahed A. Elwahsh