| 1. | Enhancing Protein Digestibility, Bioaccessibility, and Nutrient Retention in Faba Beans Using Nano-Zinc Oxide and Thermal Treatments | |
| Pages 133-142 | ||
| M. N. Saleh; M. A. El-Bana; T. H. Khalifa; W. M. Mospah | ||
| 2. | The Impact of Cassia fistula Polysaccharide on Flavor Compounds Formation and the Rheological Properties of Yogurt during Storage | |
| Pages 143-150 | ||
| M. S. Darwish; M. Sh. Gomaa; Noura A. Haider | ||
