| 1. | Evaluation of The Quality Characteristics of Tortilla Chips Fortified With Defatted Corn Germ Flour | |
| Pages 102-118 | ||
| Rehab M. Ibrahim; Mahmoud I. El-Sayed; Faten F. Abdel-salam | ||
| 2. | Utilization of Pumpkin Fruit as Functional Ingredients in Biscuit Manufacturing | |
| Pages 119-128 | ||
| Abdelaleem A. Fawy; Esam H. Mansour; Sayed, H. Rahma; Ayman Sayied Dyab; Muhammad, M. Ali Al-Din | ||
| 3. | Characterization and Evaluation of Modified Potato Peel Starch and Soy Protein Isolate for Formulation in Reduced-Fat Mayonnaise | |
| Pages 129-144 | ||
| Walaa S.M. Amin; Omaima M. Dewidar; Shafika A. Zaki | ||
| 4. | Evaluation of Fenugreek Seed Extract, Beta-Chitosan, and Their Blends As Edible Coatings | |
| Pages 145-162 | ||
| Dalia M. El-Sheikh; Ebtehal A. El-Kholany; Entsar S. Abdou | ||
| 5. | Oleogel-Structured Emulsion With Protein-Polysaccharide Complex: Impact on Stability of Cacao Whey-Based Beverage | |
| Pages 163-185 | ||
| Rasha A. Morsy; Abeer F. Zayan; Tamer S. Abdulalim; Amr M. Bakry | ||
