1.

Assessment of Sugar and Mineral Components in Taif Pomegranate Granules Using Spectral and Microanalytical Analyses

Pages 287-291
Amal H. Alshawi
2.

Effect of Replacing Wheat Flour with Pearl Millet Flour on Chemical and Sensory Properties of Bound Cake

Pages 293-299
Lamya O. H. Mallasiy; Fayza M. Elezaly; Manal M. A. Mohammed
3.

Effect of Adding β-cyclodextrin and Cinnamon Oil on the Quality Characteristics of Goat's Milk-Based Ice Cream

Pages 301-308
N Alosily; M. Hassan; H. Barakat; A. Al-Hassan; Samar Aly
4.

Sour Cream Analogue Supplemented with Red Grape Pomace and Tomato Pomace Extracts: Chemical Composition, Oxidative Stability, and Organoleptic Characteristics

Pages 309-315
Gihan Malek; Esraa A. Awaad
5.

the Effect of Adding Different Proportions of Retentate and Tomato Juice Extract on the Quality of Labneh

Pages 317-322
M. S. Gomaa; M. E. Abdel-Aziz; Esraa M. Al-Amir; M. M. M. Refaey
6.

Chemical Properties and Oxidative Stability of Modified of Table Margarine from Buffalo Fat Fractions with Vegetable Oil Oleogels

Pages 323-329
Fatma M. Ramadan; T. S. Abdul Alim