| 1. | Production of dry toast slices with high nutritional value and attractive color using red beet, spinach, or carrot pastes | |
| Pages 73-91 | ||
| Ghada Yousef; Ayat Rizk; Akram Anany; Ahmad, Abdel Gawad | ||
| 2. | Nutritional, Physical and Microbiological Properties of Gluten Free Bread with Chia Seed Flour as Alternative Thickening Agent | |
| Pages 92-106 | ||
| Dina Anwar; Heba Eid; Sayed Rashad; Sayed A. Soliman | ||
| 3. | Influence of Cooking and Drying Methods on Quality Characteristics of Different Cereals Bulgur | |
| Pages 107-122 | ||
| Asmaa Mohamed Marie; Seham Gebreil | ||
| 4. | Effect of Processing on Nutrient Composition and Antioxidant Capacity of Loquat Jam and Concentrated Syrup | |
| Pages 123-133 | ||
| Doaa Fathy Hassan; sahar A Mohamed; Esraa A. Mousa | ||
| 5. | Extending Fresh Chicken Eggs Shelf Life using Unconventional Methods | |
| Pages 134-147 | ||
| Entsar Mohamed; Abeer El-Baz; Entsar Sayed Abdou | ||
