| 1. | Effect of Cooking on Nutritive Value of Jew’s Mallow (Corchorus olitorius L.) and Mallow (Malva parviflora L.) Leaves | |
| Pages 1-10 | ||
| Muna Abdalla; Attia M.; M Yousef; Abd el-Aal H. | ||
| 2. | Utilization of Orange, Banana and Potato Peels in Formulating Functional Cupcakes and Crackers | |
| Pages 11-18 | ||
| Zoair A.; Attia S.; Abou Garbia A.; Youssef M. | ||
| 3. | Physical Properties, Microstructure and Proximate Chemical Composition of Roselle (Hibiscus sabdariffa) Seeds and Kernels | |
| Pages 19-32 | ||
| Mabrouk M.; Ayat Youssef; Wafaa Amin; Abou-Samaha R. | ||
| 4. | The Effect of High Pressure Processing on Milk: An Overview | |
| Pages 33-44 | ||
| Nassar S.; Mladenovic P.; Orlien V. | ||
| 5. | Processed Cheese: Basics and Possibility for the Development of Healthier Products | |
| Pages 45-62 | ||
| Aly S.; Eman El Dakhakhny; El Saadany K.; Nassra Dabour; Kheadr E. | ||
