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Volume & Issue: Volume 12, Issue 2, December 2015 
Number of Articles: 6

Original Article

Evaluation of Five Potato Varieties for Producing French Fries

Pages 1-10

Magda Sharara; Ghoneim M

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Quality Attributes of French Fries: Factors Affecting Thereon A Review

Pages 11-28

Kizito F.; Youssef M.; Abdel-Aal H.; Ragab H.

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Physicohemical Properties of Doum (Hyphaene thebaica) Fruits and Utilization of its Flour in Formulating Some Functional Foods

Pages 29-40

Reda Aamer

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  • PDF 703.84 K
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Effect of Cooking Methods on Physical and Sensory Properties, Anthocyanins and Polyphenolic Compounds of Pigmented Rice Grains

Pages 41-50

Lamiaa Lotfy; Anis G

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Chemical Composition, Bioactive Compounds and Organoleptic Characteristics of Osmotic-Air Dried Apple (Cubes and Slices)

Pages 51-62

Marwa Qubasi; Nahed Elshimy; Laila Shekib; Hamida Mousa

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Effect of Deep-Fat Frying Performance on Canola Oil, Palm Olein and Sunflower Oil Blends: A- Chemical Parameters

Pages 63-78

El-Reffaei M.; El-Sebeay S; Eman Ragheb; M El-Ghandour; Badr A.

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  • PDF 711.82 K
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Alexandria Journal of Food Science and Technology
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Journal Archive

Volume 22 (2024)
Volume 21 (2023)
Volume 19 (2022)
Volume 18 (2021)
Volume 17 (2020)
Volume 16 (2019)
Volume 15 (2018)
Volume 14 (2017)
Volume 13 (2016)
Volume 12 (2015)
Issue 2
Issue 1
Volume 11 (2014)
Volume 9 (2012)
Volume 8 (2011)
Volume 7 (2010)
Volume 6 (2009)
Volume 5 (2008)
Volume 4 (2007)
Volume 3 (2006)
Volume 2 (2005)
Volume 1 (2004)

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