iKNiTO Journal Management System
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1.

Utilization of Potato-Chips Waste for Production of High Economic Value Products: I- Production of Baker’s Yeast

Pages 1-10
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2.

Relationship Between Colour Improvement and Metallo-Chlorophyll Complexes During Blanching of Peas and Broccoli

Pages 11-18
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3.

Utilization of Potato-Chips Waste for Production of High Economic Value Products: II- Production of Citric Acid by Solid-State Fermentation

Pages 19-26
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4.

Extraction, IdentificationandEvaluationofAntioxidantActivityinSomeHerbs and Spices

Pages 27-39
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5.

Chemical, Nutritional and Sensory Evaluation of Two Traditional Egyptian Sweet Products

Pages 41-51
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6.

Stability of Lycopene, β–Carotene and Vitamin A in Tomatoes and Some Tomato Products

Pages 53-58
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7.

Functional Candy Products (Sweets): An Article in arbic

Pages 1-5
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