| 1. | Utilization of food industry by-products in producing high added value foods: a review | |
| Pages 1-10 | ||
| Khaled Mohamed; Ensaf Khalil; Sahar Arafa | ||
| 2. | Antioxidant, antidiabetic and anticancer effects of persimmon leave extracts in vitro | |
| Pages 11-25 | ||
| Doaa Fathy Hassan; Sahar Mohammed; Hossam Abotaleb | ||
| 3. | Evaluation of Granola Bars Quality Fortified with Sweet Sorghum Jaggery | |
| Pages 26-39 | ||
| Heba A. Barakat; Dina M. Sabri; Soha R.A. Khalil | ||
| 4. | Experimental Evaluation of The Effectiveness of Orange Peel/ Chitosan Nanoparticles | |
| Pages 40-49 | ||
| Ghada Hessien | ||
| 5. | Effect of Adding Veggies Powdered on Physico-Chemical and Sensory Properties of Cookies | |
| Pages 50-63 | ||
| Nada Abdullatif Shatat; Mona Khalil; Rania El-Gammal | ||
