| 1. | Octopus Skins as a Source of Gelatin: Preparation, Evaluation and Utilization. | |
| Pages 1-14 | ||
| SELEMANI OMARY KIPALAHI; mohamed M youssef; Mohamed Hamady | ||
| 2. | Production of synbiotic labneh using papaya’s pulp fibers powder and Probiotic bacteria | |
| Pages 15-28 | ||
| Khadega Ragab Badawy | ||
| 3. | Digital Image Analysis (DIA) in Food Technology | |
| Pages 29-34 | ||
| Youssef Ehab Nagaty | ||
