| 1. | Evaluation of Five Potato Varieties for Producing French Fries | |
| Pages 1-10 | ||
| Magda Sharara; Ghoneim M | ||
| 2. | Quality Attributes of French Fries: Factors Affecting Thereon A Review | |
| Pages 11-28 | ||
| Kizito F.; Youssef M.; Abdel-Aal H.; Ragab H. | ||
| 3. | Physicohemical Properties of Doum (Hyphaene thebaica) Fruits and Utilization of its Flour in Formulating Some Functional Foods | |
| Pages 29-40 | ||
| Reda Aamer | ||
| 4. | Effect of Cooking Methods on Physical and Sensory Properties, Anthocyanins and Polyphenolic Compounds of Pigmented Rice Grains | |
| Pages 41-50 | ||
| Lamiaa Lotfy; Anis G | ||
| 5. | Chemical Composition, Bioactive Compounds and Organoleptic Characteristics of Osmotic-Air Dried Apple (Cubes and Slices) | |
| Pages 51-62 | ||
| Marwa Qubasi; Nahed Elshimy; Laila Shekib; Hamida Mousa | ||
| 6. | Effect of Deep-Fat Frying Performance on Canola Oil, Palm Olein and Sunflower Oil Blends: A- Chemical Parameters | |
| Pages 63-78 | ||
| El-Reffaei M.; El-Sebeay S; Eman Ragheb; M El-Ghandour; Badr A. | ||
