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Volume & Issue: Volume 13, Issue 2, November and December 2016 
Number of Articles: 5

Original Article

Effect of Cooking on Nutritive Value of Jew’s Mallow (Corchorus olitorius L.) and Mallow (Malva parviflora L.) Leaves

Pages 1-10

Muna Abdalla; Attia M.; M Yousef; Abd el-Aal H.

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Utilization of Orange, Banana and Potato Peels in Formulating Functional Cupcakes and Crackers

Pages 11-18

Zoair A.; Attia S.; Abou Garbia A.; Youssef M.

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  • PDF 479.43 K
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Physical Properties, Microstructure and Proximate Chemical Composition of Roselle (Hibiscus sabdariffa) Seeds and Kernels

Pages 19-32

Mabrouk M.; Ayat Youssef; Wafaa Amin; Abou-Samaha R.

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The Effect of High Pressure Processing on Milk: An Overview

Pages 33-44

Nassar S.; Mladenovic P.; Orlien V.

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  • PDF 1.06 M
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Processed Cheese: Basics and Possibility for the Development of Healthier Products

Pages 45-62

Aly S.; Eman El Dakhakhny; El Saadany K.; Nassra Dabour; Kheadr E.

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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)
Issue 2
Issue 1
Volume 12 (2015)
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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