Keywords = sensory evaluation
EVALUATION OF THE EFFECT OF DIFFERENT STORAGE METHODS OF FABA BEAN ON THE QUALITY OF COOKING (FALAFEL ORMEDAMES)

Volume 50, Issue 5, September and October 2023, Pages 685-694

Tarek E.M. Ali; S.M. Abo El-Maaty; Shreen F.A. Mohamed; M.F. Mohamed


EVALUATION OF PHYSICO-CHEMICAL PROPERTIES AND ANTIOXIDANT ACTIVITY OF STIRRED YOGHURT FORTIFIED WITH POMEGRANATE AND CACTUS PEAR JUICES

Volume 46, Issue 6, November 2019, Pages 1995-2008

Amany M. Hallim; A. Rabie; Madiha A. El-Shewey; Azza S. Abdel-Ghany


EFFECT OF MORINGA LEAVES (Moringa oleifera Lam.) EXTRACT ADDITION ON LUNCHEON MEAT QUALITY

Volume 46, Issue 6, November 2019, Pages 2307-2316

Eman S. Abd El-Rahman; G. Abdulla; Gada M. El-Araby; S. E. El-Nemr; Gehan A. El-Shourbagy


STUDIES ON UTILIZATION OF SECOND GRADE BISCUITS (SGB) AS ADDITIVE TO DOUGH IN MANUFACTURING OF BISCUITS

Volume 46, Issue 1, January and February 2019, Pages 91-98

Mahmoud M.E. Bendary; F. R. Hassanien; K. M. El-Sahy; A. A. Salama; A. M. Soliman


EFFECT OF ADDITION OF FULL FAT AND DEFATTED FLAXSEED FLOUR ON THE QUALITY OF PAN BREAD

Volume 45, Issue 1, January 2018, Pages 271-279

Mahmoud A.E. Mansour; G. A. Galal; S. M. Abu El-Maaty


UTLIZATION OF FRUIT AND VEGETABLE WASTE POWDERS FOR FORTIFICATION OF SOME FOOD PRODUCTS

Volume 44, Issue 6, November 2017, Pages 2189-2201

Rania W.Y. Abou El-Ez; Hanan S. Shalaby; S. M. Abu El-Maaty; A. H. Guirguis


PHYSICOCHEMICAL CHARACTERISTICS OF BISCUITS FORTIFIED WITH CACTUS PEAR PEEL POWDER

Volume 44, Issue 3, May 2017, Pages 1073-1084

Mohamed Sh. El-Shahat; M. Ragab; H. A.I. Siliha; M. A. Rabie


EFFECT OF ADDITION OYSTER MUSHROOM AND RED BEET ROOT BY-PRODUCTS ON QUALITY OF PAN BREAD

Volume 43, Issue 2, March 2016, Pages 507-517

Alaa S.M. Abu El-Maaty; S.E. El-Nemr; Gehan A. El-Shourbagy; G.A. Galal