1.

Optimal Method for Added Value Increase of Low Quality Dates Obtained from Dates Packaging Factories as By-Product

Pages 241-246
H. Ferweez; S. I. Elsyaid; H. A. Abd Elaal; Yassmin M. S. Salh
2.

Effect of Rice Flour Addition on Batter Quality and Oil Absorption of Deep-Fat Fried Potato Strips

Pages 247-250
Shokhan H. Hamarashid
3.

The Impact of Using some Adjunct Cultures on the Quality of Fermented Camel Milk Fortified with Iron

Pages 251-257
Nagwa H. I. Abou-Soliman
4.

Production of Probiotic Stirred Yoghurt from Camel Milk and Oat Milk

Pages 259-264
E. H. Atwaa; M. A. A. Hassan; Mahytab F. Ramadan
5.

Antioxidants and Antibacterial Activities of Bioactive Compounds of Clove (Syzygium aromaticum) and Thyme (Tymus vulgaris) Extracts.

Pages 265-269
A. A. El-Refai; A. M. Sharaf; N. A. E. Azzaz; M. M. El-Dengawy
6.

Physicochemical, Microbiological and Sensory Properties of Low Fat Probiotic Yoghurt Fortified with Mango Pulp Fiber Waste as Source of Dietary Fiber

Pages 271-276
E. Atwaa; Eman T. Abou Sayed-Ahmed; M. A. A. Hassan
7.

Antioxidative and Antidiabetic Effect of Goldenberries juice and pomace on Experimental Rats Induced with streptozotocin In Vitro.

Pages 277-283
A. G. Darwish; H. I. Mahmoud; Inas H. Refaat